We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Haleem?

By Eugene P.
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Haleem is a very heavy, thick soup made with wheat, lentils, yellow split peas and meat that is cooked for a long time over low heat. The dish is very popular in India and Pakistan and is served in several other countries in the Middle East. The cooked soup is distinctive not only for its spicy taste and filling body, but also because all the ingredients are cooked for so long that they merge into a single thick sauce or are actually ground or pureed until smooth. Completed haleem can be served over rice, garnished with fresh herbs and lime. It is often sold by street vendors as a snack food, but also is prepared for holidays and celebrations.

During religious periods such as Ramadan, haleem is often prepared by Muslims and served in the evening when the daylong fast is broken. It is made in India to celebrate weddings and other holidays. The recipes are flexible, so using ingredients that follow different religious and cultural dietary laws is fairly easy. The Indian region of Hyderabad generates a popular version of haleem that has a more elaborate preparation. Hyderabadi haleem is actually so popular during certain times of the year that the meal is prepared and shipped to eager connoisseurs around the world.

Although many aspects of haleem can be changed depending on tradition, region or family recipes, the basic ingredients remain the same. Meat is almost always used, although some vegetarian varieties exist. The type of meat is usually beef, lamb or chicken. It will cook for a long time and eventually either be shredded or pureed, so the individual cut does not really matter.

The grains in the dish consistently include cracked wheat. This is cooked by itself at first until it becomes a thick, soft mass. The same is done with the lentils and yellow split peas. All three are added to the same cooking pot, along with spices such as coriander, turmeric, garlic, ginger and fried onions.

The meat can be browned ahead of time, but it does not have to be. It is added to the beans, usually with water or stock, and then the whole pot of haleem is cooked for hours until everything has come together and the consistency of the food is thick. Here, many recipes call for the meat to be shredded or mashed with the rest of the ingredients. In Hyderabad, the ingredients are actually run through a food processor or food mill to create a smooth soup.

Haleem can be served in a bowl over rice and is usually garnished. The garnish can include lime, fresh cilantro, green chilies and a pinch of garam masala spice mix. The dish is incredibly filling and contains a large amount of protein.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.