Haleem, haleem, haleem! *chants* Need I say more? This specific recipe for haleem is probably the BEST haleem ever and the only one I honestly prefer. It’s from my mother-in-law’s side of the family and her and each of her sister’s makes it to perfection each and every time. It’s a rare treat, given the hours it has to cook, and the work involved, but let me tell you, it’s worth each and every minute of it! Protein-packed and smooth, spicy, savory, and satisfying. It’s a bowl of comfort and love. Mmmm. I’m already salivating. Going to go pour myself a bowl, excuse me.
5 cups (heaped) Wheat *soaked overnight*
1/2 cup Rice
1/2 cup Masoor Daal *soak overnight*
3/4 cup Barley *soaked overnight*
2.5 cups Chana Daal *soak overnight*
1/2 cup (heaped) White Maash Daal. *soak overnight*
2 onions diced
2 whole Garlic flowers chopped
2 tblspn Coriander Powder
1 tblspn Turmeric Powder
Red Chilli Powder -to taste
Salt – to taste
5 lbs beef stew boneless plus 1.5 lbs beef bone
2 whole Garlic flowers
2tblspn Coriander Powder
Red chilli powder to taste
2.5 tspn Turmeric powder
Salt to taste
1/2 cup oil
Generally, the meat mixture ingredients are all put in a pot on the stove and cooked for hours until the meat is soft and tender and just falling apart. I, however, did not have enough stove space (you will see why below) nor the time to wait and rotate between pots. So, my hack is to dump the whole meat mixutre into a slow cooker and cook it on high for 5 hours- It comes out PERFECT! Definitely, will be my go-to each time.
Boil A LOT of water in pot in a gigantic pot. From the gram/lentils mixture, add the diced onion, garlic, coriander powder, red chilli powder, turmeric powder, and salt. When the water begins to boil, add the wheat and barley. When the mixture begins to boil again, lower the heat and let the grains cook completely- usually takes 5-6 hours. Stirring occasionally to make sure the mixture doesn’t stick to the bottom of the pan.
In a separate pot, add enough water to cook the chana daal. Once the kernels are soft and the daal is cooled, mash with a potato masher. Do not turn it pasty.
In a 3rd pot cook the rest of the daals and rice, together. Once they are cook, mash those as well.
When the wheat/barley mixture is ready, on high heat, add all the daals. Use immersion blender and give it a couple run throughs. Not too much where the mixture becomes pasty.
Then add the meat mixture and lower heat again to let the pot simmer. Taste for salt and spice. Adjust accordingly.
Top with 1 tblspn of garam masala, 2 tspn chaat masala, chopped ginger, and sliced jalapeño. Garnish with freshly cut cilantro and the baghar (tempering).
Heat some oil in a small saucepan, add half a sliced onion and cook until brown and soft. Add the onions with part of the oil to the pot.