Halim is a type of stew that is widely consumed in South Asia, the Middle East, and Central Asia. It is made by blending or mashing meat, wheat or barley, and lentils, and the dish varies from region to region. Here are some key facts about halim:
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Ingredients: Halim is made of four main components: grain (usually wheat or barley), pulses (such as lentils), meat, and spices.
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Variations: Popular variations of halim include keşkek in Turkey, harisa in the Arab world and Armenia, halim in Iran, West Bengal, Mauritius, and Bangladesh, and khichra in Pakistan and India. Different variants have been introduced catering to regional tastes and requirements.
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Preparation: Traditional recipes use whole soft-wheat grains sold as “haleem wheat” at Indian grocery stores, but cracked wheat is also widely available. A combination of dehusked Indian lentils, such as channa dal, masoor dal, moong dal, and urad dal, is used. Each component is cooked separately, then mixed together and slow-cooked to achieve the thick and luscious texture.
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Nutrition: Halim is nourishing, rich in nutrients, healthy, comforting, and chatpati (hot/sour/spicy/tangy) .
Halim seeds, also known as garden cress seeds, are small, reddish-brown seeds that are used in Indian drinks, desserts, and parathas. They are a good source of iron and other nutrients.
