For tempering heat oil and add cumin, mint, green chili, and garlic. Sizzle for a minute then add the tempering to Haleem. Mix well and you Haleem is ready. To serve take Haleem on a serving plate or bowl, then garnish fried onion, chilli slices, ginger, and mint. Then drizzle few spoons of hot oil on the bowl.
This is a Chicken Haleem recipe but you can substitute mutton or beef for chicken. This is also called khichra haleem, because you are using a number of lentils and grain along with wheat. If you want only wheat Haleem here is Mutton Haleem recipe but you can easily substitute mutton for chicken.
Yes, Haleem is freezer-friendly food and can be freezer for 45 days. To serve defrost and reheat completely. Then serve haleem in a bowl and garnish. Then add some smoking oil tarka for best taste. Can I use any lentil? You can 1 and a half cups of bengal gram for best taste. Using a variety of lentils adds more nutritional value and taste.
When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning separate and serve with haleem. “Serve hot with fried onions, garam masala powder, fresh mint, and coriander leaves.”