Haleem recipe

Ingredients:

- 1 cup wheat (broken or haleem wheat)

- 1 cup lentils (red or brown)

- 1 pound meat (beef, mutton, or chicken), cut into small pieces

- 2 medium onions, chopped

- 2 cloves garlic, minced

- 1 teaspoon ginger paste

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- Salt, to taste

- 2 tablespoons ghee or oil

- 4 cups water

Instructions:

1. Rinse wheat and lentils, soak overnight, and drain.

2. Heat oil in a large pot, add cumin seeds, onions, garlic, and ginger paste. Sauté until onions are golden brown.

3. Add meat, coriander powder, turmeric powder, chili powder, and salt. Cook until meat is browned.

4. Add wheat, lentils, and water. Bring to a boil, then reduce heat and simmer for 4-6 hours or overnight.

5. Mash the mixture to desired consistency.

6. Serve hot with naan, rice, or roti.

Note: Traditional haleem is slow-cooked for hours to develop a rich, thick consistency. You can also use a pressure cooker or slow cooker to reduce cooking time.

Description:

Haleem is a nutritious and flavorful slow-cooked stew originating from the Middle East and South Asia. It's made with a mixture of wheat, lentils, and meat (usually beef, mutton, or chicken), cooked together with spices and herbs to create a rich, thick, and comforting dish. Haleem is often served during special occasions, festivals, and in winter months due to its warming and nourishing properties.

Nutrition Information (per serving):

- Calories: 520

- Protein: 35g

- Fat: 25g

    - Saturated Fat: 10g

- Carbohydrates: 45g

    - Fiber: 10g

- Sodium: 450mg

- Cholesterol: 60mg

- Sugar: 5g

Vitamins and Minerals:

- Iron: 30% of the Daily Value (DV)

- Calcium: 15% of the DV

- Potassium: 30% of the DV

- Vitamin A: 15% of the DV

- Vitamin C: 10% of the DV

Note: Nutrition values may vary based on specific ingredients, portion sizes, and cooking methods.