Hyderabadi Haleem
Haleem is a popular South Asian dish that is traditionally made
during the Islamic holy month of Ramadan. It is a thick, spicy stew made with a
variety of lentils, wheat, meat (usually beef or lamb), and spices.
To make
haleem, start by soaking equal amounts of wheat and a variety of lentils (such
as split chickpeas, split yellow peas, and black lentils) in water overnight.
The next day, drain the water and grind the wheat and lentils together into a
coarse paste.
In a large
pot or pressure cooker, cook the meat with some oil until it is browned. Add
onions, ginger, and garlic and cook until the onions are soft and translucent.
Add water, the ground wheat and lentil mixture, and a variety of spices, such
as cumin, coriander, turmeric, and chili powder.
Simmer the
haleem for several hours, stirring occasionally, until it is thick and creamy.
The longer you cook it, the more the flavors will meld together.
Serve haleem
hot, garnished with chopped cilantro, fried onions, and a squeeze of lemon
juice. It is often eaten with naan or other flatbreads. Haleem is a hearty and
satisfying dish that is perfect for breaking the fast during Ramadan, but it
can be enjoyed at any time of the year.
Ingredients:
- 1 cup broken
wheat
- 1/2 cup chana
dal (split chickpeas)
- 1/2 cup yellow
moong dal (split yellow peas)
- 1/2 cup black
lentils (urad dal)
- 1 kg beef or
lamb, cubed
- 1/2 cup oil or
ghee
- 2 large onions,
chopped
- 2 tablespoons
ginger paste
- 2 tablespoons
garlic paste
- 2 teaspoons
cumin powder
- 2 teaspoons
coriander powder
- 1 teaspoon
turmeric powder
- 1 tablespoon
red chili powder
- Salt, to taste
- 1/2 cup chopped
cilantro, for garnish
- Fried onions,
for garnish
- Lemon wedges,
for serving
Instructions:
1.
Rinse the broken wheat and lentils in several changes of
water. Soak them in water for at least 4 hours or overnight.
2.
In a large pot or pressure cooker, heat the oil or ghee
over medium heat. Add the cubed meat and cook until it is browned on all sides.
3.
Add the chopped onions, ginger paste, and garlic paste to
the pot and cook until the onions are soft and translucent.
4.
Drain the soaked broken wheat and lentils and add them to
the pot. Add enough water to cover the ingredients by about an inch.
5.
Add the cumin powder, coriander powder, turmeric powder,
red chili powder, and salt to the pot. Mix well.
6.
If using a pot, cover and simmer for about 3-4 hours,
stirring occasionally, until the meat and lentils are tender and the haleem is
thick and creamy. If using a pressure cooker, cook on high pressure for about
30-40 minutes and allow the pressure to release naturally.
7.
Once the haleem is cooked, use an immersion blender or food
processor to blend it until it is smooth and creamy. If you prefer a chunkier
texture, you can skip this step.
8.
Serve the haleem hot, garnished with chopped cilantro,
fried onions, and lemon wedges. Enjoy with naan or other flatbreads.
.jpeg)
0 Comments