Haleem Recipe
Haleem is a very delicious and mouth watering snake for all walks of life. It is more popular in Muharram-u-l Haram, the first month of Islamic Lunar Calender.
Ingredients:
- Meat (Beef/Mutton/Chicken) boneless or with bones 1 kg
- Oil 1 cup
- Wheat grains 1 cup
- Barley grains 1/4 cup
- Channa dall 1/4 cup
- Moong dall split and washed 1/8 cup (2 table spoon)
- Mash dall split and washed 1/8 cup
- Masoor dall split and washed 1/8 cup
- Onion chopped 2-3 nos.
- Ginger crushed 2 inch long piece
- Garlic crushed 1 medium pod
Garnish:
- lemon wedges
- chopped fresh coriander
- mint leaves
- chopped green chillies
- fried onion.
Spices:
- Salt to taste
- Chilli powder to taste
- Cumin powder 1 teaspoon
- Haldi powder 1 teaspoon
- Garam Masala 1 teaspoon
- Coriander powder 1 teaspoon
Procedure:
- Thoroughly wash and soak dalls and grains in water for 5-6 hours.
- Fry onion in oil till golden brown, add garlic, ginger and spices , fry for a little, then add grains and dalls, meat and 5-6 glass of water.
- Cook on low flame till meat and dalls and grains are well tender.
- Mash the meat and dall with the help of Gotni (a wooden spoon/masher) to a smooth texture. If you are using meat with bones remove the bones before mashing.
- Haleem is ready to serve.
- Sprinkle garnish on top when haleem is served in a plate/dish/bowl. Serve hot.
- Chat Masala or Dukka can be sprinkle over heleem plate for more taste.
