Tuesday, December 21, 2010

Haleem حلیم

Haleem Recipe

Haleem is a very delicious and mouth watering snake for all walks of life. It is more popular in Muharram-u-l Haram, the first month of Islamic Lunar Calender.


  • Meat (Beef/Mutton/Chicken) boneless or with bones  1 kg
  • Oil 1 cup
  • Wheat grains 1 cup
  • Barley grains  1/4 cup
  • Channa dall  1/4 cup
  • Moong dall split and washed 1/8 cup (2 table spoon)
  • Mash dall  split and washed 1/8 cup
  • Masoor dall split and washed 1/8 cup
  • Onion chopped 2-3 nos.
  • Ginger crushed 2 inch long piece
  • Garlic crushed 1 medium pod


  • lemon wedges
  • chopped fresh coriander
  • mint leaves
  • chopped green chillies
  • fried onion.


  • Salt to taste
  •  Chilli powder to taste
  •  Cumin powder 1 teaspoon
  •  Haldi powder  1 teaspoon
  •  Garam Masala 1 teaspoon
  •  Coriander powder 1 teaspoon


  • Thoroughly wash and soak dalls and grains in water for 5-6 hours.
  • Fry onion in oil till golden brown, add garlic, ginger and spices , fry for a little, then add grains and dalls, meat and 5-6 glass of water.
  • Cook on low flame till meat and dalls and grains are well tender.
  • Mash the meat and dall with the help of Gotni (a wooden spoon/masher) to a smooth texture. If you are using meat with bones remove the bones before mashing.
  • Haleem is ready to serve.
  • Sprinkle garnish on top when haleem is served in a plate/dish/bowl. Serve hot.
  • Chat Masala or Dukka can be sprinkle over heleem plate for more taste.