Hearty Haleem

This rich, comforting haleem is slow-cooked to perfection and topped with crispy fried onions, fresh ginger, mint, cilantro, lemon slices, and green chilies. A cozy South Asian classic perfect for Ramadan dinners or as a weekend comfort food.

Ingredients

Instructions

1. 1

   In a large pot, heat 2 tablespoons of oil over medium heat. Add the sliced onions and fry until golden brown. Remove half for garnishing later.

2. 2

   In the same pot, add ginger-garlic paste and sauté for a minute. Add the beef or chicken and cook until browned.

3. 3

   Add the soaked wheat, red lentils, split chickpeas, turmeric powder, red chili powder, garam masala, and salt. Stir well.

4. 4

   Pour in 4 cups of water and bring to a boil. Reduce heat, cover, and let it simmer for about 4 hours, stirring occasionally, until the grains and meat are tender.

5. 5

   Once cooked, use a hand blender to blend the mixture until smooth and creamy. Adjust the consistency by adding more water if needed.

6. 6

   Serve hot, garnished with fried onions, fresh mint leaves, cilantro, lemon slices, and green chilies.

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