New Delhi: A dish of the Pakistanis and Indian Muslims, Haleem is actually meat porridge. It is eaten during Ramzan (Ramadan). In India, Haleem is prepared in Hyderabad during the Ramzan season and exported all over the country.
Though it is eaten during cold weather and in the mornings usually, CNN-IBN Correspondent Bikramjit Ray visited Bundu Mian’s Haleem store, a place which serves it nearly every day of the year, even in the afternoons. He was also able to extract their popular recipe of Haleem from them.
HALEEM (MEAT PORRIDGE)
150 gm. dried Yellow split Peas (chana dal)
115 gm lentils (masoor dal)
80 gm. Oatmeal (dalia)
750 gm chop lamb
4 teaspoons Jeera
1 big onion
4 teaspoons Garam Massala
3 teaspoons Ajinomoto
Salt and Pepper according to taste