Haleem is a savory lamb or beef stew cooked with wheat, barley, lentils and spices. The meat literally falls off the bones and is mixed into the stew. Both my mom and dad used to put their effort into making it, so I got best of both chefs. The result is a piping hot, aromatic, rich, dense stew that can be consumed either straight or paired with hot naan.
When I was a child, haleem was one of the main dishes on our dinner table at parties and family gatherings. My friends and I loved this dish so much, first and second servings were never enough — we always helped ourselves to thirds and fourths. For me, it remains a comfort food, a journey to my childhood and a way to bring people together. I continue to take great pride in making it with patience, and sharing with my family and friends.
Ingredients
For the spice mixture:
- •15 ml (1 tablespoon) whole black peppercorns
- •10 cloves
- •5 to 6 whole green cardamom pods
- •5 ml (1 teaspoon) ground nutmeg
- •5 ml (1 teaspoon) ground mace
- •2 to 3 pieces whole cinnamon
- •1 whole black cardamom pod
For the stew:
- •237 ml (1 cup) oil or ghee
- •1 medium onion, halved and very thinly sliced
- •18.5 ml (1 ½ tablespoons) whole cumin seeds
- •30 ml (2 tablespoons) garlic paste
- •30 ml (2 tablespoons) ginger paste
- •½ Kg (1.1 pound) mutton or beef with bone
- •15 ml (1 tablespoon) red chili powder
- •15 ml (1 tablespoon) turmeric powder
- •15 ml (1 tablespoon) red chili flakes
- •Salt, as needed
- •2 to 3 bay leaves
- •237 ml (1 cup) yogurt
- •15 ml (1 tablespoon) ground cumin
- •15 ml (1 tablespoon) ground coriander
- •10 grams (1/3 ounce) split mung daal
- •10 grams (1/3 ounce) masur daal (red lentil)
- •10 grams (1/3 ounce) split Bengal gram daal
- •10 grams (1/3 ounce) toor daal
- •10 grams (1/3 ounce) urad daal
- •10 grams (1/3 ounce) rice
- •50 grams (2 ounces) barley
- •150 grams (5 1/4 ounces) whole wheat
For serving:
- •Finely julienned fresh ginger
- •Chopped fresh cilnatro leaves
- •Very thinly sliced fresh chilies
- •Chaat masala, optional
Preparation
- For the spice mixture: Using a spice mill, grind together all the spices. Set aside until needed.
For the stew: Place a large stew pot of Dutch oven over medium heat. Add oil or ghee and heat until shimmering. Add the onion and fry until well browned. Remove from pan and set aside.
Return the pan to medium heat. Add whole cumin seeds, garlic paste, and ginger paste. Add meat and fry, turning until browned on all sides, 2-3 minutes. Add chili powder, turmeric powder, chili flakes, and 5 ml (1 teaspoon) salt. Fry until the oil separates. Add at least half the fried onions, and the bay leaves.
Cook for 5 to 10 minutes. Add yogurt and stir for 1-2 minutes. Add ground cumin, coriander and 30 ml (2 tablespoons) of the reserved ground spice mixture. Fry for a few minutes until oil separates. Add 473-710 ml (2 to 3 cups) of water. Cover, reduce heat to low, and simmer until meat is tender, about 45 minutes.
Uncover and add 3 liters (about 3 quarts) of water. Add all of the daals and the rice, barley, and wheat. Cover and cook over low heat for 2 hours. Remove about 474 ml (2 cups) of the cooked lentils with some of the cooking liquid, and process in a blender until smooth. Pour it back into the pot and continue cooking for 2 to 3 more hours, checking and stirring every hour until the entire stew is very thick.
To serve, transfer to a serving bowl or individual bowls, and garnish with fresh ginger, cilantro leaves, green chilis, and remaining fried onions. If desired, sprinkle with chaat masala.