Haleem

Method

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1. Drain the soaked wheat and barley, add all the dals, cover with 1.5 litres of water and simmer 90 minutes until everything has completely collapsed. Top up with hot water as needed.

   Mark done

2. Meanwhile, heat the ghee in a separate heavy pot and fry the onions for 15 minutes until deep brown. Lift half out for garnish.

   Mark done Start 15 min timer

3. Add the ginger-garlic paste and cook 2 minutes, then the chilli, turmeric, cumin and coriander, and fry 2 minutes.

   Mark done

4. Add the meat and brown it well, then add 1 litre of water and the salt. Simmer covered for 2 hours until it falls apart.

   Mark done Start 2 hr timer

5. Blend the grain and lentil mixture with a stick blender until smooth.

   Mark done

6. Shred the meat in its own pot with two forks, then combine everything into the larger pot.

   Mark done

7. Now pound and beat the mixture with a wooden masher or the flat of a heavy spoon for 20 to 30 minutes over very low heat, until it becomes uniform, thick and slightly stringy. Add hot water if it gets too stiff.

   Mark done Start 20 min timer

8. Stir in the garam masala and taste for salt.

   Mark done

9. Serve topped with fried onions, ginger, chilli and coriander, with lemon and chaat masala on the side.

   Mark done

Chef’s Tips

• Pound it for at least twenty minutes. That is the entire dish.
• Cook the grains and the meat separately, then combine.
• Keep hot water to hand — haleem thickens fast and catches easily.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Naan
• Lemon, ginger and chaat masala
• Sweet lassi

Storage & Reheating

Refrigerate up to 4 days and freeze 3 months. Reheat with water, beating as it warms.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.