Cuisine : Haleem - how to prepare this popular mulsim dish

 


Haleem is a rich and flavorful dish made with wheat, barley, meat (usually beef or chicken), lentils, and spices. Here's a detailed recipe to prepare haleem:


Ingredients:

- 1 cup whole wheat

- 1/2 cup barley

- 1/2 cup yellow lentils (moong dal)

- 1/2 cup red lentils (masoor dal)

- 1/2 kg boneless meat (beef or chicken), cut into small pieces

- 2 onions, finely chopped

- 2 tomatoes, finely chopped

- 2 tablespoons ginger-garlic paste

- 2 tablespoons red chili powder

- 1 teaspoon turmeric powder

- 1 tablespoon garam masala powder

- Salt to taste

- Cooking oil or ghee

- Fresh coriander leaves and sliced ginger for garnish

- Lemon wedges for serving


Instructions:


1. Wash and soak the whole wheat and barley in water for 6-8 hours or overnight. Also, soak the lentils in water for 1-2 hours.


2. After soaking, drain the water from wheat, barley, and lentils. Then, in a large pot, add the drained wheat, barley, and lentils. Add enough water to cover them and cook until they are soft and mushy. You can also use a pressure cooker to expedite the cooking process.


3. While the grains are cooking, in a separate pot, heat some cooking oil or ghee. Add chopped onions and sauté until they turn golden brown.


4. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.


5. Add the chopped tomatoes and cook until they are soft and mushy.


6. Now, add the meat pieces to the pot and cook until they are browned on all sides.


7. Add red chili powder, turmeric powder, garam masala powder, and salt. Mix well and cook for a few minutes until the spices are well incorporated into the meat.


8. Once the grains are cooked and mushy, use a hand blender or a potato masher to mash them into a smooth paste. You can also leave some texture if desired.


9. Add the cooked meat mixture to the mashed grains and mix well.


10. Cook the haleem on low heat, stirring occasionally, for another 30-40 minutes until it reaches a thick consistency.


11. Adjust the seasoning according to your taste.


12. Serve hot, garnished with fresh coriander leaves, sliced ginger, and lemon wedges on the side.


Enjoy your homemade haleem!

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