Haleem is a delectable wholesome thick soup-like dish, that is made with both wheat, lentils and meat. This dish can be made with any meat though it usually made with either beef or mutton. It is primarily eaten during Ramadan or in the winter times to keep warm. It is cooked over 7 to 8 hours
1 lb of wheat grains, crushed and soaked for 2 hrs
3lbs of mutton or beef
1 cup of gram lentils, soaked and boiled
3 Onions, medium sized and thinly sliced
2 tbsp of ginger and garlic past
1 tsp, ground garam masala
2 tbsp of red chilli powder
4 tbsp of corriander powder
1 tsp of turmeric powder
Salt to taste
1.5 cups of oil
Fresh corriander leaves, finely chopped
Green chillies, finely chopped
Fried onions, finely chopped
1 tsp of ground garam masala,
Ginger, thinly sliced
1. In a pot, combine, meat, oil, garlic, garam masala, red chilli powder, corriander powder, turmeric, salt and cook on medium heat.
2. In a seperate pot, boil, wheat grains with alot of water and salt until the grains become tender and mushy.
3. Mix the wheat grains with meat and continue to cook, stirring continuously until it is well incorporated.
4. Grind the lentils in a food processor made into a thick paste by adding water.
5. Pour the lentil paste in the meat and wheat mixture and continue to stir until it is well mixed. cook on low heat for atleast another 30 -40 mins until meat is tender
6. Fry the sliced onions and sprinkle on top of Haleem when it is done and ready to serve. Garnish with Corriander and garam masala. Serve with the garnishes and hot!