- 500 gms beef cubes
- 1 cup of yellow split chana *
- 1/2 cup of salmon colored masoor daal*
- 1/3 cup of Red Mill’s Hot Cereal
- 1 tbsp of garlic paste
- 1 tbsp ginger
- 2 tbsp of yogurt
- A packet of Shan’s Haleem Spice Mix*
- 1 ½ cup of sliced onions (2 tbsp for garnish after fried)
- 2 tbsp julienne ginger (garnish)
- 2 tbsp chopped cilantro(garnish)
- 3-4 green chopped chillies(garnish)
- 2 small limes(garnish)
- 1 cup of canola/corn oil
- Soak the lentils together for at least 2 hours (not the oats)
- Boil and cook the lentils in 7 cups of water for an hour on a medium heat.
- In a pressure cooker add ½ cup of oil, Sautee the beef with garlic and ginger paste, add ½ pack of spices, sautee for 30 seconds, keep stirring and then add the yogurt.
- Stir for 3 min and then add 6 cups of water, let it boil and then close the lid.
- Cook it for 15 minutes after the whistle of the pressure cooker sounds.
- You don’t need to have pressure cooker, follow the same instruction until adding the water. Your cooking time will increase from 15-30 minutes to 45-60 minutes. Until the meat is cooked.
- Add the meat mixture to the cooking lentils. If you think there is too much water, don’t worry that will change with time of cooking.
- Get 6 pieces of beef cubes out of pot in a separate bowl. Once they are cooled, shred them with your hands like thin threads.
- Let the meat and lentils cook together for half an hour on low medium heat, so it is simmering. Stir occasionally. Let it cool afterwards and mix it with a hand mixture like a soup. You can also use the chopper. Once everything is emulsified, add the shredded meat and simmer the mixture for another 45 minutes.
- Fry onions in the remaining oil on medium heat until they are golden brown. Save 2 tbsp for garnish add the rest of the onions in the simmering pot. You will see the color changing from pale yellow to golden yellow.
- In the same oil, heat the rest of the spice packet for 30-45 seconds and add that to the haleem as well.
- From here the consistency of the haleem will change from soup-like to creamy thick sauce. Add the oats and cook it for another hour on very low heat.
- Now the more you cook, the better it’s going to taste. So if thickens before time, I always add a cup of water and cook it again on low heat. Once you start to the see oil spots while it bubbles, it is ready.
- Serve it with, gluten free bread (recipe link), and the garnish of fried onions, green chillies, julienne ginger, chopped cilantro and small limes.
- My mum in-law gave me a tip; to fry the onions on medium heat and add salt, so the water of the onions gets evaporates, leaving the onions extra crispy.
- *You can get these products from any South Asian, Indian/Pakistani Stores.
- You can use the store fried onions in packets, however they may have flour/wheat in them.
- It is a spicy dish, so eat with caution.
- You can use home spice mix for the haleem for the same measurement of meat and lentils.
- 1 tbsp cayenne pepper
- 1 tsp turmeric
- 3 tbsp Garam Masala
- 1/4 tsp black pepper
- 1 grinded bay leaf
- 2 grinded curry leaf
- 1/2 tsp grinded mustard seeds
- salt for taste (1-2 levelled table spoons of salt
|Once the spices are sauteed for 30 seconds, add yoghurt.|
|Seperate few pieces of meat for shredded texture that is added later.|
|Dont worry about haleem being too soup-like. It needs this water to emulsify everything.|
|Stir if your pan is too wine, to brown everything equally.|
|when it bubbles by the end there should be small pools of oil , that means your haleem is ready to be eaten.|
|Garnish-Adds an extra dimension of taste to your delicious haleem|