Haleem is a popular dish in South Asian and Middle Eastern cuisine, typically made with a combination of lentils, meat, and spices. Here is a recipe for making Haleem:

Ingredients:

  1. 1 lb. boneless meat (beef, lamb or chicken)
  2. 1 cup broken wheat (Haleem wheat)
  3. 1/2 cup chana dal (split Bengal gram)
  4. 1/4 cup moong dal (split green gram)
  5. 1/4 cup masoor dal (red lentils)
  6. 1/4 cup urad dal (split black gram)
  7. 2 large onions, sliced
  8. 2 tbsp. ginger-garlic paste
  9. 2-3 green chilies, chopped
  10. 1 tbsp. red chili powder
  11. 1 tbsp. coriander powder
  12. 1 tsp. turmeric powder
  13. 1 tsp. gram masala powder
  14. 1 tsp. cumin seeds
  15. 1/2 cup oil or ghee
  16. Salt to taste
  17. Chopped coriander leaves, fried onions, and lemon wedges for garnish


Instructions:

Soak the broken wheat and lentils in water for 2-3 hours. Drain and rinse them.

In a large pot, add the meat, soaked wheat, and lentils, along with 8-10 cups of water. Bring to a boil, then reduce the heat and let it simmer for about 2-3 hours or until the meat is tender and falls apart.

In a separate pan, heat the oil or ghee and add the sliced onions. Fry until golden brown and crispy, then remove them from the oil and set aside.

To the same oil, add ginger-garlic paste and chopped green chilies. Fry for a few seconds, then add the spices (red chili powder, coriander powder, turmeric powder, and garam masala powder) and cumin seeds. Fry for a minute or so, then add this mixture to the pot of meat and lentils.

Using a hand blender or a masher, blend the contents of the pot until you get a smooth, creamy consistency.

Let the haleem cook on low heat for another 20-30 minutes until it thickens to your desired consistency.

Adjust the seasoning with salt to taste.

Serve hot, garnished with chopped coriander leaves, fried onions, and a wedge of lemon. Enjoy!

Note: Haleem can be served with naan or roti, and is often eaten during Ramadan as a filling dish to break the fast.