2 cups oil dhal
1 cup pea dhal
1 cup chana dhal
chicken or bony mutton
ghee (Clarified butter)
a few Elachi (cardomom) pods
whole black peppers
fine red chilli powder
arad (Turmeric) (tumeric)
dhana jeeru (cumin)
ground green chillies
¾ cup barley
½ cup stamp koring
½ cup jungle oats
1. Soak the 3 dhals overnight, wash &
boil.Soak the barley & stampkoring
separately , boil separately.Liquidise
the barley & stampkoring separately ,
once it has cooled.
2.Heat ghee (Clarified butter) in a lrg. pot , braise
onions , add Elachi (cardomom),cinnamon sticks,
cloves & whole black peppers.
3. Add chicken or mutton to onions ,
adding salt & ginger garlic.
4. Allow chicken/mutton to cook , when
chicken/mutton is done , add fine red
chilli powder , arad (Turmeric) , dhana jeeru (cumin) &
ground green chillies.NB: ADD SPICES
ACCORDING TO HOW STRONG OR MILD YOU
ENJOY YOUR MEALS!!
5.Add the boiled dhals, barley &
stampkoring to chicken/mutton.
6. Allow haleem to boil on a low heat
until all the chicken/mutton is
shredded - approx. 2 hrs. At this stage
you must continuously stir haleem so
that it does not scorch.
7. Mix the ½ cup oats in some water &
add to haleem.
8. Lastly add some garam masala from
9. Garnish with plenty chopped dhania (coriander) &
10. Serve piping hot with fresh lemons
& fresh naan.
INFO / TIPS / CREDITS
This recipe has been in our family for
decades.Very tasty! Our family &
friends wait for us to send them our
tasty haleem especially during
Ramadaan.We love opening our roza with
this tasty haleem.