Haleem: A Special Dish for Moharram

Hello Asian Hive community family. I hope you all are doing well. Today is the 9th of Moharram. On this day, I make Haleem every year. Moharram is a very important month for Muslims. On the 9th of Moharram, my family has a tradition of making Haleem. Haleem is a special and delicious dish that we all love. It brings us together and reminds us of our culture and family moments.
Haleem is a dish made from different grains, lentils, and meat. It is cooked slowly and becomes thick like porridge. It is full of flavor and very healthy. We enjoy it especially in winter and on special occasions like Moharram. You can also make a smaller portion of this.Let me share the recipe with you.

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨
4 kg mutton
1kg barley (soaked overnight)
1kg chana dal (soaked for 6 hours)
250 g masoor dal (soaked for a few hours)
250 g moong dal (soaked for a few hours)
250g toor dal (soaked for 6 hour)
250 g Rice (soaked)
100g urad dal (soaked)
500g onions (finely sliced)
200 g ginger-garlic
100g turmeric powder
150 g red chili powder
4 teaspoon garam masala
50 g coriander powder
1 tablespoon cumin powder
1/2 cup fresh coriander leaves (chopped)
600 g oil

𝙎𝙩𝙚𝙥 𝘽𝙮 𝙎𝙩𝙚𝙥 𝙈𝙚𝙩𝙝𝙤𝙙;
𝙋𝙧𝙚𝙥𝙖𝙧𝙚 𝙩𝙝𝙚 𝙈𝙚𝙖𝙩:
Heat oil in a big pot and add sliced onions and whole garam masala) . Fry until golden brown.and sauté for a few minutes.Add the mutton or beef and cook until the meat is brown on all sides and add ginger-garlic paste . Then add turmaric, red chilli , coriander powder and salt. Cook until the oil separates from the masala and then cook on low heat until the meat is tender.

𝘾𝙤𝙤𝙠 𝙩𝙝𝙚 𝙂𝙧𝙖𝙞𝙣𝙨 𝙖𝙣𝙙 𝙇𝙚𝙣𝙩𝙞𝙡𝙨:
In cooker , cook the soaked barley with turmeric, salt and enough water until they are very soft and mushy.

In another big pot, cook the soaked all the lentils with turmeric,salt and enough water until they are very soft and mushy.Once cooked, add cooked barley and blend them to make a smooth mixture. You can use a hand blender for this.

Combine Meat and Lentils:
Add the cooked meat and its masala to the blended grains and lentils. Add green chilli. Mix well and cook on low heat, stirring sometimes to prevent sticking. Add water if needed to keep the right consistency.

Flavor the Haleem:
Add garam masala, chopped coriander leaves. Cook for another 5 minutes on low heat to let the flavors mix well.

Final Touches:
Garnish with fried onions, fresh coriander leaves, and lemon wedges.
Serve hot just by itself.
Haleem is more than just a dish, it is a tradition that connects us to our roots and loved ones. I hope you try this recipe and make it a part of your Moharram tradition too.Enjoy your Haleem and the precious moments with your family.