Haleem is a popular South Asian dish enjoyed by many people in different countries. I’m going to show you a homemade haleem masala recipe, even though premade haleem masala is easily available; there is nothing that can beat this homemade version made with love.
What Goes into Homemade Haleem Masala
To make your homemade haleem masala you’ll need 2 tbsp coriander seeds, 2 tbsp cumin seeds, 1 tbsp caraway seeds, 1 tsp fennel seeds, 1 black cardamom, 2 bay leaves, 5 green cardamom pods, 2-inch cinnamon stick, 1 star anise, 1 mace, 1/4 nutmeg, 1 tsp salt (taste test for salt later), 1 tsp red chili powder or cayenne pepper, and 1/2 tsp turmeric.
Add all of the whole spices to a pan and dry roast for 2-3 minutes over medium heat or until fragrant. Let them cool down, then add to a grinder and make a powder. Now mix in salt, red chili powder, and turmeric, and store in an airtight container or use it right away.
What do you need to make Haleem
Lentils
One part of this dish is the variety of lentils. Lentils are soaked for about 30 minutes to soften before adding to the pot. I used split peas, split moong, and split masoor, also called red lentil and mash lentil.
Rice and grains
In addition to all the lentils, we also need basmati rice and barley. You can also use steel-cut overnight oats for this recipe.
Meat
Traditionally, haleem is made with beef, but you can also use mutton or chicken. Make sure to cut the beef into bigger chunks, about 2.5-inch cubes, for the perfect rashydar haleem.
In this instant version of Haleem, we need an instant pot or pressure cooker. If you cook the meat and lentil mixture for 45 minutes after the pressure builds up, your lentils and meat will be perfectly cooked.
How to store homemade haleem masala
Store your homemade masala in an airtight container or jar for up to six weeks to maintain its freshness and flavor. Ensuring a tight seal will prevent moisture and air from degrading the spices. Keep it in a cool, dry place, such as a pantry or cupboard, away from direct sunlight and heat sources, as these factors can significantly impact the quality of your masala over time.
How to use haleem masala
This homemade masala will give you a perfect one-time haleem that serves 12 people. Haleem is a delicious and hearty dish that is often enjoyed during special occasions and gatherings, and having the right masala is key to achieving its authentic flavor.
If you find yourself frequently making haleem, you can easily double or triple this recipe to have some masala on hand for your next cooking adventure. Storing a larger batch allows you to make it more often without the hassle of preparing the masala each time.
Moreover, cooking a big batch means you get to share this delightful dish with your family and friends, making your gatherings even more memorable. For reference, here is the recipe for my instant pot haleem. This quantity of haleem masala is perfectly tailored to complement the proportions outlined in the recipe.
Homemade Haleem Masala
Equipment
Ingredients
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp caraway seeds
- 1 tsp fennel seeds
- 1 tbsp black peppercorns
- 3 cloves
- 1 black cardamom
- 2 bay leaves
- 5 green cardamom
- 2 inch cinnamon stick
- 1 star anise
- 1 mace
- 1/4 nutmeg
- 1 tsp salt taste test for salt later
- 1 tsp red chili powder or cayenne pepper
- 1/2 tsp turmeric
Instructions
- Add all of the whole spices to a pan and dry roast for 2-3 minutes over medium heat or until fragrant.
- Let them cool down, and then add them to a grinder and make a powder.
- Now mix salt, red chili powder, and turmeric powder. Store in an air-tight container or use right away.