Once it
was toasted all over, the tandoor fellow would then toss the hot roti across to
another man who would roll it up in a sheet of newspaper and hand it over to
the customer. There is nothing better than a roti hot from the tandoor
accompanied with spicy nihari or of course daleem. Back to our recipe - Daleem,
Wednesday night suppers ought to be simple, quick to put together and shouldn’t
require intensive grocery shopping. And I had been through the hectic day and I
wanted to cook something nice midweek dinner. In my fridge, I had a tub of
meat, there had to be a way to make a tasty supper out of this. it didn’t took me long to realize that Daleem was the answer. Hashim loves daleem!
He normally
doesn’t prefer to add meat in his diet plan otherwise work out could be a waste. But since Daleem is a mixture of lentils it definitely doesn’t affect his fitness
regime. I am not a huge fan of meat I usually find myself dabbling in vegetarian
offerings so yes, I always cook this one for him. It took me roughly twenty
minutes to put this whole thing together, let’s see how!
Daleem
Preparation Time: 20 minutes
Soaking Time: 2 hours, you can exceed the hours, if you're tired - take a nap.
Cooking Time: 3 hours, Meanwhile, you can do other chores. Amazing !
Serves: Depends
Ingredients:
½ kg boneless meat
150 grams moong
dal
50 grams chana
dal
50 grams red
lentil
100 grams
wheat, broken form
½ cup desi ghee
10 Cloves
2 Bay leaves
3 tablespoons
green chilies paste
1 teaspoon
turmeric powder
2-3 mace
3 green
cardamom
1 tablespoon
garlic paste
1 tablespoon
ginger, coarsely grated
2 onions, sliced
2 tablespoons of finely chopped cilantro
4-5 chopped anaheim peppers
a few lemon wedges
2 tablespoons of finely chopped cilantro
4-5 chopped anaheim peppers
a few lemon wedges
Salt to taste
Method:
- Wash and soak all the lentils and broken wheat
together for 2-4 hours.
- Take a heavy bottom, pot and add ghee and fry slices
of onions until crisp and golden. Do not burn and turn the flame high when
onions are frying, keep checking.
- Later remove the onions on paper towel and add the
cloves, bay leaf and green cardamom into the same ghee. When the spices
start popping, add the grated ginger and garlic paste. Keep stirring the
masala until it turns little brownish in color.
- Put green chilies paste, turmeric powder and cook
meat until it is half done, later add fried onions but leave 2 tablespoons
of fried onions aside for garnishing.
- Drain the water from the lentils and add it to the
meat pot. Don’t forget to add salt.
- Let it cook for 3 hours until meat becomes tender
and meld with the lentils.
- When the mixture becomes nice and thick turn off the
heat.
- Now serve it hot with chopped cilantro, lemon wedges, fried onions and chopped anaheim peppers if you enjoy spice in your food. Enjoy with your choices of flat breads, it does marvels!
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