Haleem Recipe – The Haleem refers to a stew composed of pounded wheat, meat, and lentils made into a very thick paste. The dish first originated from Arabia in the 19th Century. It was later introduced to the Hyderabad State, where it was added to their local spices to form the famous Haleem stew.
The stew is mostly consumed during weddings, celebrations, and other special occasions during Ramadan’s Islamic month. The Muslims prefer this dish since it contains slow-digesting and fast-burning ingredients rich in calories, thus providing them with instant energy.
• 2 kilograms of mutton
• 2 teaspoons of ginger paste
• 2 teaspoons of garlic paste
• 4 tablespoons of chana dal
• ½ a cup of mint
• 1 teaspoon of red chili powder
• ½ a cup cashews
• 4 tablespoons of urad dal
• 4 pieces of green chili
• 1 teaspoon of garam masala powder
• ½ a cup of gee
• ¼ teaspoon of garlic
• 1 cup of onions
• 1 teaspoon of red chili powder
• 3 teaspoons of toor daal
• 1 cup of coriander leaves
• ½ a teaspoon of peppercorns
• 3 tablespoons of moong dal
• 2 cups of crushed wheat (Dalia)
• 3 jugs of water or more.
• 3 garnished lemon wedges.
• 3 cups of curd yogurt.
• 2 inches of cinnamon stick
• Just as enough salt as required
Below are the steps followed in cooking the stew.
- Wash the broken wheat or Dalia, then soak then for about half an hour.
- Trim the boneless mutton to remove any excess fat.
- Place the mutton into a pressure cooker and add a cup of water.
- Reduce your to a medium level before heating for about 15 to 20 minutes.
- While the mutton is heating, fry your onions till their color turns to golden-yellow and then set them aside.
- After the 20 minutes of heating, add to the heated mutton a pinch of turmeric powder and ½ half a tablespoon of garlic paste, salt, garam masala powder, and ginger mutton.
- Continue pressure cooking the broth for about 8 to 10 minutes and then simmer it for another 15 to 20 minutes.
- Shred the broth and keep it aside.
- With about 7 to 9 cups of water, boil a mixture of the crushed wheat, a tablespoon of Chana dal and ginger garlic paste, and turmeric.
- After about 2 and a half minutes, add 2 tablespoons of urad, toor dal, and yellow moong daal.
- Ensure that the water you added has been absorbed completely before blending the two broths for a few minutes.
- In a different container, heat your preferred amount of oil before adding the whole spices, including the cinnamon stick, the remaining chilies, and half a fresh coriander cup.
- Add the cooked lamb and sauté the new mix for about 2 to 3 minutes.
- Add three water cups and leave the mixture to boil.
- To the boiling mixture, add the blended crushed wheat and Dal mixture
- Mix them well while adding a little gee as you go until they merge.
- Let the new broth simmer for at least half an hour.
Serve the stew while hot with the fried onions we prepared in step 1.
- It’s advised that you add a little rice to your Haleem stew as an additional starch source.
- A generous addition of ghee during the preparation process will not only act as a flavor to the stew but also improve the dish's texture.
- Never add lemon juice to the stew while cooking since it will alter the dish's real flavor. Supposedly the lemon juice should be added on top of the ready to be served stew.
- The Haleem stew is a traditional stew; hence while cooking, it tries to reduce the amount of heat you’re using as much as possible.