Discover the delicious Hyderabadi Haleem recipe – a delightful South Asian dish you can make at home. Follow our step by step guide to create a hearty and satisfying meal that’s sure to impress.
Here’s a recipe for making Haleem a delicious and hearty South Asian dish.
Ingredients Haleem Recipe
For The Haleem Recipe Base
- 1 cup broken wheat (dalia)
- 1/2 cup whole wheat
- 1/4 cup barley
- 1/4 cup lentils (split red lentils or masoor dal)
- 1/4 cup yellow split peas (chana dal)
- 1/4 cup oats
- 1/4 cup rice
- 1/4 cup split chickpeas (split bengal gram or chana dal)
- 1/4 cup split black gram (split urad dal)
- 1/4 cup green gram (moong dal)
- 1/4 cup pigeon peas (toor dal)
- 1/4 cup mutton or chicken (optional)
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder (adjust to taste)
- 1 tablespoon garam masala
- 1 tablespoon coriander powder
- Salt to taste
- Cooking oil or ghee
- Fresh coriander leaves and sliced green chilies for garnish
For the Tadka (Tempering)
- 2-3 tablespoons ghee
- 1 large onion, thinly sliced
- 1 tablespoon cumin seeds
- 4-5 cloves garlic, minced
- 2-3 green chilies, chopped
- 1/2 teaspoon black pepper powder
Instructions Haleem Recipe
Preparation of Lentils and Grains
Wash all the lentils and grains together. Soak them in water for at least 2 hours or overnight.
Cooking the Grains and Lentils
Drain the soaked grains and lentils.
In a large, heavy-bottomed pot, add the drained grains and lentils.
Add water (about 8-10 cups) and salt. Bring it to a boil.
Reduce the heat and simmer, partially covered, for 2-3 hours or until everything is soft and mushy. Stir occasionally.
Preparing Meat (Optional)
If you’re using meat, marinate it with ginger-garlic paste, turmeric powder, red chili powder, and salt.
In a separate pan, heat some oil or ghee and cook the meat until it’s tender. Set aside.
Making the Haleem Base
1/ In another large pot, heat some oil or ghee. Add chopped onions and sauté until they turn golden brown.
2/ Add ginger-garlic paste and sauté for a few more minutes until the raw smell disappears.
3/ Add chopped tomatoes and cook until they turn soft.
4/ Add the cooked meat (if using) and stir well.
5/ Now, add the cooked lentils and grains mixture to this pot. Mix everything thoroughly.
Spices and Seasoning Haleem Recipe
1/ Add red chili powder, garam masala, coriander powder, and salt to taste. Mix well.
2/ Continue to cook the mixture, stirring constantly, until it thickens to your desired consistency. It should have a porridge-like texture.
Tadka (Tempering)
1/ In a separate pan heat ghee. Add cumin seeds and let them sizzle.
2/ Add sliced onions minced garlic green chilies and black pepper powder. Sauté until the onions turn golden brown.
Serving Haleem Recipe
Pour the prepared tadka (tempering) over the haleem. Garnish with fresh coriander leaves and sliced green chilies. Haleem is traditionally served hot and is often accompanied by naan roti or paratha. Enjoy this flavorful and nutritious dish!
Tips and Tricks To Make a Delicious Haleem
Soak Grains and Lentils: Soaking the grains and lentils for a few hours or overnight makes them cook faster and ensures a smoother consistency in your Haleem recipe .
Variety of Grains: Using a variety of grains and lentils adds depth of flavor and texture to your Haleem. Don’t skimp on the different types.
Cook Slow and Low: Cooking the grains and lentils on low heat for an extended period helps in breaking them down resulting in a creamy and rich texture. Be patient; this dish takes time.
Meat Marination: If you’re adding meat marinate it for at least 30 minutes before cooking. This infuses the meat with flavor and ensures it’s tender.
Spice Control: Adjust the amount of red chili powder and green chilies to your heat preference. You can always add more later if you like it spicier.
Consistency Matters: Keep an eye on the consistency as you cook. Add more water if it becomes too thick or cook longer if it’s too watery.
Tadka Enhancement: The tempering (tadka) is essential for flavor. Sauté the onions until they are well caramelized and don’t skip the cumin seeds for that characteristic Haleem aroma.
Garnish Liberally: Fresh coriander leaves and sliced green chilies not only add color but also freshness and flavor to your Haleem. Don’t be shy with the garnish.
Serve Hot: Haleem is best enjoyed piping hot. Serve it immediately after cooking, and it’s even better the next day as flavors meld together.
Accompaniments: Consider serving Haleem with naan, roti, paratha, or even a squeeze of lemon for an extra burst of flavor.
Follow these tips and you’ll be well on your way to making a scrumptious Haleem that will be a hit with your family and friends.
Nutrition Facts
The nutrition facts for Haleem depend on the specific ingredients used and portion sizes. Here’s a general overview of the approximate nutritional values for a typical serving (around 1 cup) of homemade Haleem without meat.
- Calories: Approximately 300-350 calories
- Protein: About 10-15 grams
- Carbohydrates: Around 60-70 grams
- Dietary Fiber: Approximately 8-10 grams
- Fat: 2-4 grams
- Cholesterol: Less than 5 mg
- Sodium: Varies depending on added salt, but typically less than 500 mg
Please note that these values can significantly change if you add meat (such as mutton or chicken) to your Haleem. The addition of meat will increase the protein and fat content.
For a more precise nutritional analysis you may use a recipe calculator or consult specific product labels when determining the nutritional information for your homemade Haleem.
