Haleem | How to make Haleem | Homemade Haleem Masala Powder

As the cold weather sets in, we start craving more for warm and one pot kind of food. The moment we think of winter it is mainly the soups which come into picture. But how about trying a complete meal which comes all in a pot or something like 'one bowl meal'. I am not talking about any khichdi or a wholesome porridge, but a slight upgrade to it known as 'Haleem' or some call it 'Daleem' any way it is the same. Haleem is an upgraded version of porridge because of the addition of meat to it.

There are various methods of preparing Haleem. Some cook everything in a large pot where meat, wheat, lentils and spices all get cooked and blended together. The texture of haleem and flavors are different depending on the method you choose to cook them.

I have tried to simplify the cooking method of Haleem in 4 easy steps where the grains and meat is cooked separately and then combined with other flavors and aromatics. The advantage in preparing in this way is, that you have a full control over the texture and flavor and also you can easily alter according to your preference.

By preparing your own homemade Haleem masala powder, you no longer have to depend on the ready made or store bought masala mix.

Please have a look at the recipe video too to make things more easy and clear. Do not forget to Subscribe to my Youtube Channel to watch more videos.

Step 1: Prepare the wheat mixture

Ingredients:

• 1 1/2 cups broken wheat
• 1/2 cup chana dal
• 1/4 cup urad dal
• 3 tbsp cooking oil
• Salt

Method:

1. Wash and soak the grains and dals for 1 hour.
2. Boil the soaked grains in water with salt and 3 tbsp cooking oil till they are completely cooked.
3. Grind 3/4th portion of the cooked wheat and lentils to a fine paste and leave 1/4 portion as it is.

Step 2: Haleem Masala Powder

Dry roast and grind to fine powder

• 1 tsp shahi jeera (caraway seeds)
• 3 bay leaves
• 4 cloves
• 5 green cardamom
• 2 inch stick of cinnamon
• 1 tsp cumin seeds
• 1/2 tsp kalongi (nigella seeds)
• 1 tbsp coriander seeds
• 1 tsp black pepper
• 8 dry red chilies
• 6 -7 curry leaves

Step 3: Prepare meat curry

Ingredients:

• 1 kilogram (beef/mutton/chicken) boneless or with bones
• 1 large onion sliced
• 2 tbsp ginger garlic paste
• 3 tbsp haleem masala powder
• 3-4 cups of water
• Salt
• 5 tbsp cooking oil

Method:

1. Heat oil in a pressure cooker and fry sliced onion till light brown.
2. Add ginger garlic paste and saute for half a minute and the add meat pieces.
3. Fry meat on medium heat for 1 minute and then add haleem masala powder.
4. Add enough of water and salt and cook till meat is fully done.
5. Remove the meat pieces and discard bones if any.
6. Place the meat pieces in a large bowl and pound it with stone or pestel till the fibres seperate (shred). 
7. Do not use any mixer or grinder to crush the meat.

Step 4: Assemble

Ingredients:

• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 2 or 3 chopped green chilies
• Juice of 1 lemon
• 1 tsp haleem masala powder - garnish
• sliced ginger for garnish
• 1 cup fried onion (birishta for garnish)
• 3 tbsp ghee 

1. Heat ghee(clarified butter) in a large non-stick pan and add all the cooked wheat mixture (3/4 part - paste; 1/4 part - grainy) along with meat curry and shredded meat pieces. Add extra water if needed. Stir well and bring to a boil.
2. Now add chopped mint leaves, chopped coriander leaves, chopped green chilies and lemon juice. Stir well and cook for 5 minutes.
3. You need to taste and adjust the seasoning accordingly. Add more salt, lemon juice or haleem masala powder as needed.
4. Also adjust the consistency of haleem by adding more water if you like it more thin. 
5. Now place the lid and slow cook for about 10 to 15 minutes and keep stirring in between.
6. Garnish with fried onion, sliced ginger and ghee.
7. Serve hot on its own.

Note:

1. If you feel haleem is too bland after cooking, add more haleem masala powder along with salt, lemon juice and green chilies.
2. If haleem is too strong then you need to add more boiled wheat. Just cook 1 cup broken wheat with salt and add it to your haleem. No need of soaking and grinding. 

You might also like other similar posts on my blog:

Mutton Haleem 

Lentil Rice & Chicken Porridge

Chinese Rice Porridge

Dal Panchratan | Lentils Curry

Dal Panchratan is a popular dish in most of the Indian restaurants. 'Panchratan' means five jewels, and here five jewels represents five different kinds of lentils. The idea is to prepare a curry using these five kinds of lentils. It is very essential that you need to have an equal proportion of these. The method of preparing remains the same as any other dal tadka recipes.



Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes


Ingredients:

• 1/4 cup toor dal (split pigeon peas)
• 1/4 cup chana dal (split chickpeas)
• 1/4 cup moong dal (split green gram)
• 1/4 cup masoor dal (split brown lentils)
• 1/4 cup urad dal (black gram lentil)
• 1 cup finely chopped onion
• 1 cup finely chopped tomato
• 1 tsp whole cumin
• 2 tsp ginger & garlic paste
• 2 green chilies chopped
• 1/4 cup chopped mint leaves
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1 tbsp lemon juice
• 1/4 tsp garam masala powder
• Salt
• 1/4 cup chopped coriander leaves
• chopped ginger for garnish
• 1 tbsp ghee (clarified butter)
• 4 tbsp cooking oil

Method:

1. Wash and boil the lentils with salt and few drops of cooking oil in a pressure cooker by adding enough of water (3 to 4 cups approx).
2. Heat oil in a sauce pan and add whole cumin, fry till it sizzles and turns slightly dark in color.
3. Add chopped onion and saute till soft, followed by 2 tsp ginger garlic paste, 2 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder and 1/4 tsp turmeric powder. Fry for sometime on low heat till the raw smell disappears. Add few drops of water if spices stick to the saucepan.
4. Now add chopped tomatoes, green chilies and mint leaves. Fry till tomatoes are cooked and oil starts to separate from the masala.
5. Add the boiled lentils along with its water and stir well so that the spices are well combined with lentils.
6. Finally add lemon juice, garam masala powder, chopped coriander and salt if needed.
7. Stir well, cover and cook on low flame for 20 minutes. Keep stirring in between to avoid the lentils from sticking to the pan.
8. Serve hot by pouring some ghee (clarified butter) and chopped ginger.  

Step by step pictures

You might also like my other dal recipes on the blog:

Chana Dal Masala 

Dal Makhani

Dhaba Style Dal Fry

Dal Palak

Masoor Masala

Moong Curry

How to make Dhaba Style Dal Fry

Ingredients:

• 1/2 cup Chana Dal
• 1/2 cup Toor Dal
• Pinch of turmeric powder
• 5 to 6 cups of water
• 1 tsp cumin seeds
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1 medium onion chopped
• 1 medium tomato chopped
• 2 green chilies chopped
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp amchur powder
• 1/2 tsp garam masala powder
• 1 tsp lemon juice
• 4 tbsp cooking oil
• Salt

For Tadka:

• 1 tbsp cooking oil
• 1 tbsp butter
• 1 tsp cumin seeds
• 1 green chili chopped
• 2 cloves of garlic sliced
• 1 dry red chili

Method:

1. Wash and soak chana dal and toor dal for 30 minutes. Boil in a pressure cooker with 5 cups of water, pinch of turmeric and salt.
2. Heat 4 tbsp cooking oil and add cumin seeds. When it crackles, add chopped garlic and ginger. 
3. Then add chopped onion and fry till light brown followed by tomato and green chilies. Fry for 1 minute.
4. Add all the spice powders - 1 tsp red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp amchur powder and 1/2 tsp garam masala powder. Fry the masala well by adding few drops of water till the raw smell disappears. (fry on low flame for 5 minutes)
5. Now add boil lentils and stir well. Season with salt and lemon juice. Cover and cook the dal for 10 minutes on low flame.
6. Prepare tadka by heating 1 tbsp cooking oil and 1 tbsp butter in a small pan. To this add cumin seeds, chopped garlic, chopped green chili and dry red chili. Saute for few seconds and pour this over the dal.
7. Serve hot with Roti or steamed rice. 

Moong Curry | Whole Green Gram Curry

Ingredients:

• 3/4 cup whole green gram ( whole mung)
• 1/2 cup finely chopped onion
• 1 cup chopped tomato
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• 2 green chilies finely chopped
• 2 tsp red chili powder (according to preference)
• 1/4 tsp turmeric powder
• 2 tsp coriander powder
• 1/4 tsp garam masala powder
• 1 tsp whole cumin seeds
• 1/4 tsp asafoetida (hing)
• 1 tbsp lemon juice
• 1/4 cup chopped coriander leaves
• 4 to 5 tbsp cooking oil
• Salt

Method:

1. Wash and soak mung dal for 4 hours. Boil it in a pressure cooker with 3 cups of water and salt.
2. Heat oil in a sauce pan and add 1 tsp cumin seeds. Once it splutters and changes color, add asafoetida followed by chopped ginger and garlic. 
3. After few seconds add chopped onion and saute till light brown.
4. Then add tomatoes, chopped green chilies, 2 tsp red chili powder, 1/4 tsp turmeric powder and 2 tsp coriander powder. Cook the masala on low flame till tomato cooks well along with the spices and oil starts to separate. This will take about 5 minutes.
5. Now add the boiled mung and mix well. Cover with the lid and cook for 10 minutes on low flame. Adjust the consistency by adding water as required. 
6. Finally add 1 tbsp of lemon juice, 1/4 tsp garam masala powder, chopped coriander and salt if needed. Stir well and check the seasoning. 
7. Cook for another 5 minutes.
8. Serve hot with steamed rice, pulao or rotis.

Note: If the curry becomes too watery, then cook for a longer time till the water evaporates.

Dal Palak | Spinach & Lentil Curry

Quick & easy way to prepare lentil along with spinach, which pairs well with homemade roti or phulkas. Excellent dish for those who are on diet or for those who are looking for a healthy dinner option.

Ingredients:

• 1 cup urad dal | black lentil
• 2 cups of chopped spinach leaves
• 1 medium onion 
• 1 small tomato
• 1 tsp grated ginger
• 1 tsp grated garlic
• 2 green chilies
• 1 tsp whole cumin
• 2 dry red chilies
• 1/4 tsp turmeric powder
• 2 tsp red chili powder
• 1 tbsp lemon juice
• 1/4 cup chopped coriander leaves
• 1/4 tsp garam masala powder
• Salt
• 4 to 5 tbsp of cooking oil

Preparation:

• Wash and soak 1 cup urad dal for 15 minutes.
• Finely chop 1 onion, 1 tomato, coriander leaves and green chilies.
• Grated ginger and garlic.

Method:

1. Boil soaked urad dal in water along with salt, till it is cooked and yet whole and firm. Do not overcook the lentils. Strain and set aside.
2. Heat oil in a sauce pan and add 1 tsp whole cumin and dry red chilies. Then add grated ginger & garlic. After few seconds add chopped onion and saute till light golden.
3. Add chopped tomato, chopped green chilies, 1/4 tsp turmeric powder and 2 tsp red chili powder. Cook till tomatoes are soft and everything is well combined (5 minutes).
4. Now add chopped spinach, 1 tbsp lemon juice, 1/4 tsp garam masala powder and salt. Cook for 2 to 3 minutes covered.
5. Finally add boiled lentils and stir gently. Add some water if needed. Cover and cook on low flame for 5 minutes.
6. Garnish with chopped coriander leaves and some ghee.
7. Serve hot.

Rajma Chawal | Red kidney Bean Curry with Rice

Serves 4
Soaking time: overnight
Preparation time: 15 minutes
Cooking time: 1 hour

Ingredients:

1 cup Rajma (red kidney beans)

1 large onion

1 large ripe tomato

1 tbsp chopped garlic (3 big size)

1 tbsp chopped ginger

2 green chilies chopped 

2 tsp whole cumin

1 tbsp red chili powder

2 tsp roasted cumin powder

1/4 tsp turmeric powder

1 tsp amchur powder

1/2 tsp garam masala powder

1/2 cup milk

1/2 cup chopped coriander leaves

1 small piece of cinamon stick

Salt to taste

4 to 5 tsp ghee (clarified butter)

Preparation:

• Wash and soak rajma for 6 to 7 hrs.
• Boil the rajma in a pressure cooker along with salt and cinamon stick. Mash few rajma beans with back of the spoon.
• Chop 1 large onion, 1 large tomato, 3 cloves of garlic, 2 green chilies and a piece of ginger.
• Chop coriander leaves.

 Method:

1) Heat butter or 4 tbsp of ghee and add 2 tsp of whole cumin.

2) When cumin changes color, add chopped ginger, garlic and green chilies, fry till the raw smell disappears.

3) Add chopped onion and saute till light golden and soft. 

4) Now add chopped tomatoes, 1 tbsp red chili powder, 2 tsp roasted cumin powder and 1/4 tsp turmeric powder. Cook on low heat for 10 minutes with the lid on.

5) In case if the masala stick to the pan, add some water in which the rajma is cooked. And then add the boiled rajma along with the water to the onion tomato masala.

6) Add 1 tsp amchur powder, 1/2 tsp garam masala powder, 1/2 cup milk and chopped coriander leaves. Stir well, place the lid and cook on low flame for 15 to 20 minutes ( or more). Taste and add salt, boiled rajma already has salt in it. 

7) This is an important step where you have to cook the rajma on low heat and keep stirring in between. Keep cooking till the watery consistency turns into a thick rich and creamy gravy. If desired you can keep the consistency thin.

8) Serve hot with steamed rice or ghee rice.

Ingredients:

1 cup Rajma (red kidney beans)

1 large onion

1 large ripe tomato

1 tbsp chopped garlic (3 big size)

1 tbsp chopped ginger

2 green chilies chopped 

2 tsp whole cumin

1 tbsp red chili powder

2 tsp roasted cumin powder

1/4 tsp turmeric powder

1 tsp amchur powder

1/2 tsp garam masala powder

1/2 cup milk

1/2 cup chopped coriander leaves

1 small piece of cinamon stick

Salt to taste

4 to 5 tsp ghee (clarified butter)

Preparation:

• Wash and soak rajma for 6 to 7 hrs.
• Boil the rajma in a pressure cooker along with salt and cinamon stick. Mash few rajma beans with back of the spoon.
• Chop 1 large onion, 1 large tomato, 3 cloves of garlic, 2 green chilies chopped and a piece of ginger.
• Chop coriander leaves.

Method:

1) Heat butter or 4 tbsp of ghee and add 2 tsp of whole cumin.

2) When cumin changes color, add chopped ginger, garlic and green chilies, fry till the raw smell disappears.

3) Add chopped onion and saute till light golden and soft.

4) Now add chopped tomatoes, 1 tbsp red chili powder, 2 tsp roasted cumin powder and 1/4 tsp turmeric powder. Cook on low heat for 10 minutes with the lid on.

5) In case if the masala stick to the pan, add some water in which the rajma is cooked. And then add the boiled rajma along with the water to the onion tomato masala.

6) Add 1 tsp amchur powder, 1/2 tsp garam masala powder, 1/2 cup milk and chopped coriander leaves. Stir well, place the lid and cook on low flame for 15 to 20 minutes (or more). Taste and add salt, boiled rajma already has salt in it. 

 7) This is an important step where you have to cook the rajma on low heat and keep stirring in between. Keep cooking till the watery consistency turns into a thick rich and creamy gravy. If desired you can keep the consistency thin.

8) Serve hot with steamed rice or ghee rice.

Dal Makhani | Punjabi Ma Ki Dal

Serves 5 
Overnight soaking of grains
Cooking time: 1 hour approx.

Recipe Summary

Ingredients:

• 1 cup whole black urad 
• 1/4 cup rajma
• 1 large onion chopped
• 1 large tomato chopped
• 4 cloves of garlic finely chopped
• 1 tbsp of grated ginger
• 2 green chilies finely chopped
• 1 tsp whole cumin
• 1 tbsp red chili powder 
• 2 tsp roasted cumin powder
• 1/4 tsp garam masala powder
• 2 tbsp yogurt
• 1 tbsp lemon juice
• 1/2 cup cream (optional)
• 1/2 chopped coriander leaves
• Salt to taste
• 4 tbsp cooking oil

For tempering:

• 2 garlic cloves finely chopped
• 2 tbsp butter

Method:

1. Wash and soak the grains overnight or at least 5 hours. 
2. Cook the soaked grains in a pressure cooker with enough water and salt. After 2 whistles check if it cooked. 
3. Heat oil in a thick bottom pan, add 1 tsp whole cumin and fry 4 chopped garlic cloves and 1 tbsp chopped ginger till light golden. 
4. Add 1 large chopped onion and saute till light brown. Then add 1 large chopped tomato, 2 green chilies finely chopped, 1 tbsp red chili powder and 2 tsp roasted cumin powder. Fry till tomatoes turn soft and mushy. Roast the masala on very low heat for few minutes, and if needed add few drops of water. 
5. Add whisked yogurt, 1 tbsp lemon juice and 3/4th portion of boiled grains along with its water. 
6. Mash remaining 1/4th portion of the boiled grains and add it to the gravy.  Once the dal starts boiling, reduce the heat, cover and cook for 20 minutes on low flame, or till the extra water evaporates and you get the desired consistency. Keep stirring while it is being cooked. 
7. Finally add 1/2 cup cream, 1/4 tsp garam masala powder and salt if needed. 
8. Taste and check the seasoning. Cook for another 5 minutes on medium heat and then turn off the gas. Let it stand for at least 15 to 30 minutes before serving. 
9. Reheat the dal and pour into a serving dish. 
10. Heat 2 tbsp butter with 1 tsp cooking oil in a small pan. Add 2 chopped garlic cloves and roast till it turns light brown and aromatic. Pour this tempering over the dal straight into the serving bowl. Garnish with more fresh cream and chopped coriander leaves. 
11. Serve hot with rice or naan.

Step by step method

1) Wash and soak the grains overnight or at least 5 hours.

2) Cook the soaked grains in a pressure cooker with enough water and salt. Switch off after 2 whistle and check if it cooked. 

3) Heat oil in a thick bottom pan, add 1 tsp whole cumin and fry 4 chopped garlic and 1 tbsp chopped ginger till light golden. 

4) Add 1 large chopped onion and saute till light brown. Then add 1 large chopped tomato, 2 green chilies finely chopped, 1 tbsp red chili powder and 2 tsp roasted cumin powder. Fry till tomatoes turn soft and mushy. Roast the masala on very low heat for few minutes, and if needed add few drops of water.

5) Add whisked yogurt, 1 tbsp lemon juice and 3/4th portion of boiled grains along with its water. Mash remaining 1/4th portion of the grains and add it to the gravy. 

6) Once the dal starts boiling, reduce the heat, cover and cook for 20 minutes on low flame, or till the extra water evaporates and you get the desired consistency. Keep stirring while it is being cooked.

7) Finally add 1/2 cup cream, 1/4 tsp garam masala powder and salt if needed. Taste and check the seasoning. Cook for another 5 minutes on medium heat and then turn off the gas. Let it stand for at least 15 to 30 minutes before serving. 

8) Reheat the dal and pour into a serving dish.

9) Heat 2 tbsp butter with 1 tsp cooking oil. Add 2 chopped garlic cloves and roast till it turns light brown and aromatic. Pour this tempering over the dal straight into the serving bowl. Garnish with more fresh cream and chopped coriander leaves.

Serve hot with rice or naan.

Recipe Summary

Ingredients:

• 1 cup whole black urad 
• 1/4 cup rajma
• 1 large onion chopped
• 1 large tomato chopped
• 4 cloves of garlic finely chopped
• 1 tbsp of grated ginger
• 2 green chilies finely chopped
• 1 tsp whole cumin
• 1 tbsp red chili powder 
• 2 tsp roasted cumin powder
• 1/4 tsp garam masala powder
• 2 tbsp yogurt
• 1 tbsp lemon juice
• 1/2 cup cream (optional)
• 1/2 chopped coriander leaves
• Salt to taste
• 4 tbsp cooking oil

For tempering:

• 2 garlic cloves finely chopped
• 2 tbsp butter

Method:

1) Wash and soak the grains overnight or at least 5 hours.

2) Cook the soaked grains in a pressure cooker with enough water and salt. After 2 whistles check if it cooked. 

3) Heat oil in a thick bottom pan, add 1 tsp whole cumin and fry 4 chopped garlic cloves and 1 tbsp chopped ginger till light golden. 

4) Add 1 large chopped onion and saute till light brown. Then add 1 large chopped tomato, 2 green chilies finely chopped, 1 tbsp red chili powder and 2 tsp roasted cumin powder. Fry till tomatoes turn soft and mushy. Roast the masala on very low heat for few minutes, and if needed add few drops of water.

5) Add whisked yogurt, 1 tbsp lemon juice and 3/4th portion of boiled grains along with its water. Mash remaining 1/4th portion of the boiled grains and add it to the gravy. 

6) Once the dal starts boiling, reduce the heat, cover and cook for 20 minutes on low flame, or till the extra water evaporates and you get the desired consistency. Keep stirring while it is being cooked.

7) Finally add 1/2 cup cream, 1/4 tsp garam masala powder and salt if needed. Taste and check the seasoning. Cook for another 5 minutes on medium heat and then turn off the gas. Let it stand for at least 15 to 30 minutes before serving. 

8) Reheat the dal and pour into a serving dish.

9) Heat 2 tbsp butter with 1 tsp cooking oil in a small pan. Add 2 chopped garlic cloves and roast till it turns light brown and aromatic. Pour this tempering over the dal straight into the serving bowl. Garnish with more fresh cream and chopped coriander leaves.

10) Serve hot with rice or naan.