Recipe: Aleem se Haleem

When the weather turns a shady grey and rain begins to fall, it usually calls for comfort food and for me thats generally a soup of sorts. This week I chose haleem: a stew popular in the Middle East, Central Asia, and Indian subcontinent that varies by region and generally includes wheat or barley, meat and lentils. This particular recipe called 'Aleem se Haleem' is one that I've been using for over 2 years now and has become a firm favourite of ours during the month of Ramadhaan thanks to @hungryforhalaal who kindly shared it on her blog for all to enjoy and there's plenty more where that came from. Happy Friday all!



Recipe credit: @hungryforhalaal
Picture credit: @aniseeds


600 gram mutton/chicken
1 cup wheat
½ cup barley
¼ cup chana dhall
1¼ dessertspoon salt
1½ dessertspoon garlic/ginger
1½ dessertspoon dhana/jeero
1½ dessertspoon chillie powder (you can use 1 dessertspoon chillie powder and ½ dessertspoon crushed chillies
½ dessertspoon turmeric powder.
1 large onion


Soak the dhalls overnight and cook till tender. Grind them through a mincer or liquidiser.
Braise onion in 2 tblsp ghee with whole jeero, elachi, tuj, cloves and 2 green chillies till golden brown.
Add the meat coated in spices, braise till golden brown..
Fill pot with water and cook meat till it starts breaking into small pieces. (takes a few hours)
Add the ground dhalls. Fill the pot with boiling water and cook all together stirring continuously.
When done add vagaar (sliced onions, jeero, 2 dry red chillies fried in ghee)
Add gharam masala.
Add chopped fresh dhunya
Serve with lemon
NB: if you use chicken, remove chicken from bones before adding dhalls.

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