30 min


2 hr


Wheat (soaked night before) 500 g
Split yellow lentils (Daal Moong) 1/2 cup
Red lentils (Daal Masoor) 1/2 cup
Split & dehusked black lentils (Daal Urad) 3/4 cup
Split yellow peas (Daal Chana) 3/4 cup
Meat with bones 500 g
Oil 1 cup
Whole black pepper 6-8 pcs
Cloves 6-8 pcs
Cinnamon stick 2-3 pcs
Turmeric powder 1 tsp (level)
Ginger garlic paste 2 tbsp
Fried onions 3/4 cup
Shan Haleem masala 1 packet
Fresh coriander leaves 2-3 tbsp
Mint leaves 2-3 tbsp


  1. Wash and soak wheat over night.
  2. Wash and soak all lentils over night in a separate bowl.
  3. In a big pan, heat 1/4 cup oil, then add cloves, whole black pepper and cinnamon sticks.
  4. When it crackles, add enough water to boil wheat. Then add turmeric powder to it.
  5. Add soaked wheat in boiling water and let it boil on slow heat, till it is cooked properly.
  6. Boil all the soaked lentils separately and blend it.
  7. Boil meat or chicken and shred the meat properly.
  8. Mix the stock of meat in the boiling wheat to enhance the taste.
  9. Slightly blend the cooked wheat.
  10. Mix lentil with wheat mixture to get required texture.
  11. Heat 3/4 cups of oil, add 2 tbsp ginger garlic paste, and a packet of Shan Haleem Masala and mix well.
  12. Now add shredded meat, mix well and add little water to it.
  13. Let it cook till it starts boiling.
  14. Add 1/2 cup fried onions and mix well.
  15. Let it cook for 5 mins and add it to the wheat mixture.
  16. Mix well, and let it cook for 1/2 hour on slow heat.


  1. Heat oil in a pan, add fresh coriander leaves, mint leaves and some fried onions.
  2. Add the Tarka on haleem.
  3. Let it simmer on low heat for 10 mins
  4. Ready to serve.
  5. Serve with hot naan, lemon slices, green chilies and ginger.



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