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Friday, August 30, 2019

I love to cook!!! because he loves to eat ❤️!!– Haleem – Indian Manner



This is the dal chawal type of substitute for non-vegetarian because of all the light flavoring and nutritious elements cooked in one pot. Hashim loves to dig tandoori roti in a gooey mixture of lentils and meat. I definitely like roti more than its white flour constituting partner called naan. During my visit to Pakistan, I was quite fascinated by tandoors (the place where naans, roti’s and the countless types of Pakistani breads are made and sold). I have always watched the tandoor in fascination as the tandoor fellow would take a ball of dough, roll it out, slap it onto a solid cushion with a moistened surface which he would then lower into the oven to transfer the roti to the rounded wall of the oven in startlingly fast pace, the roti would cook on the heated wall swelling uneven in places with the pressure of the heat. 


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 haleem. Back to our recipe - Haleem, 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 Haleem was the answer. Hashim loves haleem! 

He normally doesn’t prefer to add meat in his diet plan otherwise work out could be a waste. But since haleem 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!

Haleem

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
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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