Haleem is a meat stew which originated in the Arab world and is now popular in various forms across the Indian continent, Central Asia, and the Middle East. The preparation of Pakistani style Haleem begins the previous day when one needs to soak all 3 grains – barley, whole wheat, and chana – overnight.
The second step is to fry the meat in oil before adding at least 4-5 glasses of water and all the spices such as chilli powder, haldi powder, etc. Cover the mixture and leave it on low flame until the meat becomes soft, and, in the meantime, put the dal and the grains in a pot with haldi powder, chilli powder, and salt before adding water and cooking on low flame until they become soft.
When both the grains and meat are soft, mix the two and again, leave them on a very low flame, all the while mixing and mashing them to create a perfectly fine blend of the two. Once it starts boiling, fry some onions on the side (vaghaar) and add it to the Haleem. Finally, remove it from the stove and serve with lemon, friend onion, green chillies, fresh coriander leaves, and garam masala. Enjoy!
Cooking tip: For the ‘vaghaar’, fry the onions on very low heat for a good flavour. Higher amount of heat will leave the onions getting burnt.