2 cups oil dhal1 cup pea dhal1 cup chana dhalChicken or bony mutton ghee (Clarified butter)Sliced onionsA few Elachi (cardomom) podsCinnamon sticksClovesWhole black peppersSalt Ginger garlicFine red chilli powderarad (Turmeric) (tumeric)Dhana jeeru (cumin)Ground green chillies¾ cup barley½ cup stamp koring½ 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 hours. 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 the top.
9. Garnish with plenty chopped dhania (coriander) & spring onions.
10. Serve piping hot with fresh lemons & fresh naan.
INFO & TIPS
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.