Haleem

soups 251 Last Update: Jan 15, 2022 Created: Jan 15, 2022
Haleem
  • Serves: 6 People
  • Prepare Time: 30 Min.
  • Cooking Time: 30 Min.
  • Calories: -
  • Difficulty: Medium
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Haleem is like a heavy soup. It has a good health benefits . Haleem is a traditional & famous in Bangladesh, India, Pakistan and other Asian country's . Specially in Ramadan time people have it in ifter.

Ingredients

Directions

  1. Dry the wheat, split chickpeas, rice, black lentil, masoor daal, and moong daal in dry heat for 1 minute on stove in a pot.
  2. Transfer onto a blender and blend until ground in half with some fine pieces.
  3. Transfer onto a bowl and soak for 30 minutes in hot water.
  4. In a pot, stir in sliced onions, ginger paste, red chili, turmeric, and mutton.
  5. Saute for 10 minutes on high heat.
  6. Pour 3 cups of hot water and cover with lid to cook while stirring occasionally until tender .
  7. Add the soaked lentil mixture and 2 cups of hot water.
  8. Add sliced cucumber, green chilies and cook for another 15 minutes on low heat with lid on.
  9. Add Haleem mix, roasted cumin powder and ghee.
  10. In a separate pan, temper fenugreek and mustard seeds then transfer to Haleem pot.
  11. Give it one last stir before serving with side garnishes such as fried onions, thinly sliced ginger, green chilies, lime wedges and fresh chopped coriander.
  12. Ready to Enjoy!

Haleem



  • Serves: 6 People
  • Prepare Time: 30 Min.
  • Cooking Time: 30 Min.
  • Calories: -
  • Difficulty: Medium

Haleem is like a heavy soup. It has a good health benefits . Haleem is a traditional & famous in Bangladesh, India, Pakistan and other Asian country's . Specially in Ramadan time people have it in ifter.

Ingredients

Directions

  1. Dry the wheat, split chickpeas, rice, black lentil, masoor daal, and moong daal in dry heat for 1 minute on stove in a pot.
  2. Transfer onto a blender and blend until ground in half with some fine pieces.
  3. Transfer onto a bowl and soak for 30 minutes in hot water.
  4. In a pot, stir in sliced onions, ginger paste, red chili, turmeric, and mutton.
  5. Saute for 10 minutes on high heat.
  6. Pour 3 cups of hot water and cover with lid to cook while stirring occasionally until tender .
  7. Add the soaked lentil mixture and 2 cups of hot water.
  8. Add sliced cucumber, green chilies and cook for another 15 minutes on low heat with lid on.
  9. Add Haleem mix, roasted cumin powder and ghee.
  10. In a separate pan, temper fenugreek and mustard seeds then transfer to Haleem pot.
  11. Give it one last stir before serving with side garnishes such as fried onions, thinly sliced ginger, green chilies, lime wedges and fresh chopped coriander.
  12. Ready to Enjoy!

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