Haleem Recipe – Haleem is a wonderfully creamy, spicy and very nutritious dish. The ingredients are simple, but to make a good haleem takes time and a lot of Tender Loving Care!
- 1 kg (2 lb) beef
- 250 g (8 oz) dried wheat
- 50 g (2 oz) split peas
- Handful lentils
- 3 tbsp garlic & ginger paste
- 2 tbsp chilli powder
- 2 tsp garam masala
- 2 tsp coriander powder
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp black pepper
- 1 tsp salt
- ½ tsp cloves powder
- Large pinch of curry leaves
- 2 tsp ghee or vegetable oil
- Sliced green chillis
- Chopped fresh coriander
- Lime slices
- Ginger matchsticks
- Fried onions
- Soak the wheat and dahl in cold water overnight and drain.
- Heat the ghee in a LARGE pan and brown the meat for about 5 minutes.
- Add in the garlic & ginger paste and the spices and stir-fry for 2 minutes.
- Add in the soaked pulses and 2 litres (2½ pints) of water. Bring to the boil and simmer gently, stirring from time to time, for about 4-5 hours. Top up the water when needed to keep the haleem fluid.
- After 5 hours the meat should be extremely tender. Break up the meat with a potato masher or haleem chamcha. The objective is to achieve a lump-free thick and creamy mixture which almost shines. Honestly!
- Serve the haleem with fresh coriander, tarka, sliced limes, fresh ginger and chillis.
Haleem Recipe’s Tips
If you can’t get wheat, use barley or yellow split peas as a substitute.
Mashing takes time. Be prepared to spend around 25 minutes or more with your masher! The final haleem has an almost other-worldly appearance when it’s done properly.
If you don’t want to mash you can cheat. Pour the haleem into a food processor and whizz coarsely. It’s an option, but it’s just not the same…
Serve with a small vegetable bhaji as side-dish.
Haleem freezes really well and is great to serve to guests. It’s not something you see often in restaurants, and it is so tasty.