Haleem
Wheat, lentils and mutton pounded together for hours into a smooth, savoury porridge
Allergens in Haleem: milk, gluten.
Ingredients
Quantities for 8.
- 1.5 cups, soaked 4 hours Dalia
- 750g on the bone Mutton
- 1/2 cup Chana Dal
- 1/4 cup Masoor Dal
- 1/4 cup Moong Dal
- 2 tbsp Urad Daloptional
- 4, sliced and fried to birista Onion
- 3 tbsp Ginger
- 2 tbsp Garlic
- 2 tsp Chilli Powder
- 1 tsp Turmeric
- 2 tsp Garam Masala
- 1 cup Mint
- 3 Lemon
- 150g Gheehaleem is not a lean dish
- to taste Salt
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Haleem is Ramadan food, cooked in enormous pots and beaten with a wooden paddle until no individual grain or fibre remains. At home, a hand blender does the same job.
- Do not blend it completely smooth. It should be homogenous but still have body.
Method
- Pressure cook the soaked dalia and the mixed dals with turmeric and plenty of water until collapsing, about 5 whistles.
- Separately, cook the mutton with ginger, garlic, chilli powder, half the birista and salt until it falls off the bone. Reserve the stock.
- Pick the meat off the bones and shred it finely; discard the bones but keep every drop of stock.
- Combine meat, grain and stock in a wide heavy pot. Now beat and mash over low heat for 45-60 minutes, adding ghee in stages.This is the recipe. Under-beaten haleem tastes like lentil soup with meat in it.
- When it pulls away from the sides of the pot in a single mass, stir in garam masala and mint.
- Serve topped with birista, fried mint, ginger julienne and a lot of lemon.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated and thickens to a solid block; loosen with hot water and a little ghee when reheating. Freezes 2 months.
Nutrition Good estimate
One serving of Haleem (251 g) is about 531 calories, or 212 calories per 100 g.
High protein: 32 g a serving, 24% of the calories
| Per serving251 g | Per 100 g | |
|---|---|---|
| Calories | 531 kcal | 212 kcal |
| Protein | 31.9 g | 13 g |
| Carbohydrate | 52.5 g | 21 g |
| of which sugars | 4.5 g | 2 g |
| Fibre | 5.8 g | 2 g |
| Fat | 23.0 g | 9 g |
| of which saturated | 12.6 g | 5 g |
| of which unsaturated | 8.4 g | 3 g |
Nearest database match used for dalia, garam masala, mutton, urad dal. Estimated from raw ingredients using USDA FoodData Central.
More like this: · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.