Haleem Recipe


This article was last updated on April 16, 2022



150 gm Yellow split Peas (dried)

115 gm Lentils

80 gm Oat meal

750 gm Chop Lamb

2 tbsp Maiezana

4 tsp Jeera

1 big Onion

4 tsp Masala

3 tbsp Ajinomoto



Salt and Pepper, according to taste

Green Coriander


Bring the split peas, lentils and salt to a boil and cook for 30 minutes.

Cut the lamb into cubes and marinate with salt, pepper, maiezena and ajinomoto.

Fry the onion in a Chinese wok and add the lamb.

Cook the meat for a few minutes, until all its water is evaporated, and then add the masala and Jeera.

When the Dhall is ready, add the lamb and 2 liters of water and cook for 30 minutes, in a pressure cooker.

Then, add the oats, diluted in a glass of water. Bring to the boil, until it thickens to a nice soup.

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