Basically Haleem is lentil soup with wheat, barley, meat (usually beef or mutton) and spices. It’s made into a paste-like dish, served with coriander leaves, chopped ginger, lemon wedges, fried onion and green chilies on top.
Haleem is more popular during the holy month of Ramadan. The original recipe formed while the conduction of an Indian experiment with an old Arabian dish called Hareesah.
Nowadays, you don’t necessarily need to wait for Ramadan month to taste Haleem, as you can find Haleem mix ingredients combined in departmental outlets.