With origins traced back to Hyderbad, India, Haleem is a savoury broth made with lentils, oats and an array of aromatic spices. Blended with chicken or mutton, this dish in not only nourishing, but bursting with flavour. A firm favourite (almost a must) during Ramadan, Haleem is often consumed with Naan Bread or as a started to any meal.
Just a thought: We enjoy dipping in our samoosas. Try it, you won't be dissapointed.
1. Defrost Haleem (Best defrosted naturally or in the fridge)
2. Decant contents into a pot on the stove. Product should be thick (this is natural)
3. Bring to heat while adding boiling water slowly to loosen, until desired consistency is achieved (Be careful not to add too much water).
4. Keep stirring until hot throughout. Serve immediately.
5. Left over contents should refrigerated and consumed within 3-4 days. Follow steps above from step 2 to reheat.