Easy Haleem Recipe | How to Cook the Perfect Haleem

mutton

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat and more affordable than mutton.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil offers healthier fats while butter is often less expensive.

lentils

🥗Healthier: quinoa

💰Cheaper: split peas

Quinoa is a protein-rich alternative, while split peas are budget-friendly.

fried onions

🥗Healthier: baked onions

💰Cheaper: caramelized onions

Baked onions reduce oil content, and caramelized onions are easy to make at home.

Heat a large pot and add 1 cup of oil until hot.

Add 1.5 kg of mutton chops to the pot and brown for 3-4 minutes.

Add the country soup mix to the pot and fry for another 3-4 minutes.

Add washed pulses (moong dal and chana dal) to the pot.

Pour in 1.5 kettles of boiled water to fill the pot.

Cover and simmer on medium heat for 4-6 hours, stirring occasionally.

After 1.5 hours, check the mixture and stir; do not soak lentils as they will cook in the long simmering time.

After 5 hours, remove the meat and bones from the pot and set aside to cool.

Shred the meat from the bones and discard the bones.

Blend the haleem mixture until smooth.

Return the blended mixture to the pot and add the shredded meat.

Stir the mixture for 10-15 minutes to thicken.

Fry the onions in a wok with oil until golden brown for tadka.

Add half of the fried onions to the haleem and let it rest for 2 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: