Ramadaan is here and what we love about it apart from all the spiritual aspects of Ramadan is having the delicious lip-smacking juicy Haleem. The classic Mughal delicacy of boiled mutton, lentils and wheat is a treat for all non-veg lovers. The very smell and flavor leaves us craving for more. There is something about the taste of haleem that converts even the most stubborn dissenter into a diehard fan. Haleem is a popular Pakistani / Hyderabadi dish and is very famous in UAE too. Haleem is a very rich food made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. The classic Mughal dish of boiled mutton, lentils and wheat usually makes its appearance during Ramadan and now since the fasting month is upon us, let’s look into the recipe in detail.
Boneless Mutton – 2 kg
Chilli Powder – 1tsp
Haldi Powder – 1tsp
Bay Leaf – 1
Dal Channa – 250g
Whole Wheat – 200g
Barley – 50g
Oil as required (3-4 tsp)
salt to taste
Fresh Coriander / Mint Leaves
1. Soak all three grains overnight.
2. Fry the meat in oil.
3. Add all the spices and 4 to 5 glasses of water.
4. Cover and leave on low flame to tenderize until the meat is extremely soft.
5. Meanwhile, put the grains and dal in a pot with 1 tsp salt,1/2 tsp chilli powder and 1/4 tsp haldi powder.
6. Add water and cook on low flame till very soft.
7. When both are soft, mix the meat and grains together and leave on a very low flame.
8. Keep mashing and mixing.
9. It starts to boil and becomes bubbly fry a little onion in oil and add to it.
10. Remove from heat and serve with garam masala, fresh coriander leaves, fried onion and lemon.
Signing off till the next post!!!!