Haleem for the Soul: Mutton, Chicken or Veg?

“Haleem is a rich, savory, slow-cooked stew widely consumed across South Asia, the Middle East, and Central Asia. It is made by blending meat, grains, and lentils into a thick, porridge-like consistency through hours of constant stirring and mashing.” That was how ChatGPT described haleem. I find it more clinical and less soulful. Mostly made with mutton or chicken, my own concoction of late is pure veg. Yes, three kinds of soul food. Lentils, barley, and spices in my kitchen are stirred for 7 to 12 hours, or, say, overnight to make it so. The word haleem in Urdu literally means smooth, and indeed it is when served hot. People eat haleem with bread, but for me, it is just a tablespoon and a bowl of haleem, garnished with slices of lime, julienned ginger, sliced green chillies, and fried onions to top it off. It is worth the hours spent cooking it. True love of my labour. Hence, it is soul food.

In the fasting month of Ramadan, it is highly sought after. Because it is high in protein and carbohydrates, it provides sustained energy, making it a staple for Iftar (the meal to break the fast).