Traditionally Haleem used to be eaten with roti or on its own. Nowadays it’s a popular hi-tea item as well.
- PREP TIME: 12 hours
- COOK TIME: 6 hours
- SERVINGS: 8 persons
- 1 kg Boneless Beef
- 1 cup Oil
- 2 Onion (sliced)
- 4 tablespoon Ginger garlic
- 2 tablespoon Chili Powder
- 1 tablespoon Turmeric (haldi)
- 2 tablespoon Salt
- 2 tablespoon Coriander (dhaniya)
- 1 cup Yogurt
- 1 tablespoon garam masala
- ½kg Wheat (gandum), (soaked)
- 125 grams Barley (jow), (soaked)
- 250 grams channa beans (daal)
- 125 grams Masoor Beans (daal)
- 125 grams Green Lentils (daal)
- 125 grams White Lentils (daal)
- 125 grams Moong Beans
- To serve with:
- Brown onion
- Coriander (chopped)
- Green Chilies (chopped)
- Lemon Wedges
- Chaat Masala
- 1. Soak wheat, barley and all daal (lentil's) overnight. Boil with 12 cups water and half cup oil on low flame till soft and tender.
- 2. Heat oil and add sliced onion. Fry till transparent.
- 3. Add ginger garlic paste, boneless beef, and fry well.
- 4. Add all the dry seasoning (chilli powder, haldi, salt, coriander and garam masala) along with yoghurt and fry well.
- 5. Add six to eight cups water, cover and cook till meat is tender and oil comes on top and thick gravy left.
- 6. Use a hand blender to pulse the haleem a few times so the boneless beef boti gets shredded.
- 7. Blend all these coarsely, mix beef and daal and wheat mixture together well, and keep mashing with a big wooden spoon.
- 8. Keep cooking for an hour while mashing with a large wooden spoon every few minutes. Add boiling water if it becomes too thick.
- 9. Garnish with garam masala and serve with condiments (brown onions, coriander leaves, lemon, chaat masala and green chillies)