Home DAL Haleem



Here is a recipe for Haleem, a famous dish in South Asian food:


1 cup boneless sheep or chicken, cut into little pieces
1/2 cup broken wheat (dalia)
1/4 cup split Bengal gram (chana dal)
1/4 cup split yellow lentils (moong dal)
1/4 cup split red lentils (masoor dal)
1/4 cup pearl grain
2 onions, finely slashed
2 tablespoons ginger-garlic glue
2 tablespoons ghee or vegetable oil
2 teaspoons red bean stew powder (conform to taste)
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Salt to taste
New coriander leaves, hacked (for embellish)
Ginger cuts (for embellish)
Seared onions (for embellish)
Lemon wedges (for serving)

Flush the wrecked wheat, split Bengal gram, split yellow lentils, split red lentils, and pearl grain in water and drench them together for 30 minutes. Channel the water and put away.

In a strain cooker or a huge pot, heat the ghee or vegetable oil over medium intensity. Add the cleaved onions and sauté until they become brilliant brown.

Add the ginger-garlic glue to the onions and sauté briefly until fragrant.

Add the lamb or chicken parts of the pot and cook until they are seared.

Add the splashed and depleted lentils, broken wheat, and pearl grain to the pot. Mix well to consolidate with the meat and onions.

Add the red bean stew powder, turmeric powder, cumin powder, garam masala, ground cinnamon, ground cloves, and salt. Combine everything as one.

Empty sufficient water into the pot to cover the fixings by about an inch. Mix well.

On the off chance that utilizing a tension cooker, cover it with the top and cook on medium intensity for around 20-25 minutes, or until the meat and lentils are delicate. In the event that utilizing a standard pot, cover it and stew for 2-3 hours until everything is very much cooked and mixed together, blending sporadically and adding more water if necessary.

Once the haleem is cooked and has a thick porridge-like consistency, utilize a hand blender or a masher to mix the combination until it becomes smooth and velvety. You can change the consistency by adding more water whenever wanted.

Taste the haleem and change the flavoring if necessary.

Serve the haleem hot, embellished with cleaved coriander leaves, ginger cuts, broiled onions, and a crush of lemon juice.

Haleem is frequently delighted in with naan bread or rice. Partake in this generous and tasty dish!


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