Haleem

Haleem is a Pakistani delicacy, best enjoyed with a group. Why? Coz the amount of patience and efforts you put in this recipe is worth sharing with more than just one . I had cooked mine for a family get-together and it earned me a whole lot of brownie points.
There is no chopping business here. So its absolutely effortless except for the stirring part. All you need is patience, patience and patience and believe me, the outcome is mindblowing. I call it a slow-cooked wonder! You’ll know why 🙂

Be ready to hypnotize yourself in its wonderful aromas while you cook…

haleem
Cooking time: 4-5 hours

Ingredients: Serves 8
½ cup each of chana dal, urad dal, moong dal and barley
½ cup whole wheat grains
1 kg beef or lamb on the bone, meat cut into chunks (I prefer meat)
2 tbsp crushed garlic
2 tbsp grated ginger
2.5 litres water
2 tbsp clarified butter (ghee)
pinch of saffron colour (optional)
¼ tsp ground fenugreek
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp chaat masala
1 tbsp chilli powder
1 tsp turmeric
Salt to taste
125 ml vegetable oil
2 onions, sliced
1 tbsp garam masala

To serve
Chaat masala
Finely sliced green chilli
Julienned ginger
Coriander leaves
Sliced lemon

Method:
Soak all the dals and barley together overnight.
Partly crush the wheat grains in a mortar and pestle and soak for 1 ½ hours.

Put the lentils and grains, meat and bones, garlic, ginger and water in a large, heavy-based pot and bring to the boil. Simmer for around 2 hours, stirring occasionally.

Remove the bones and continue to cook until the meat starts to fall apart (about another hour).

Add the ghee, saffron colour (optional), fenugreek, coriander, cumin, chaat masala, chilli powder, turmeric and salt and cook for another hour, stirring regularly to help the ingredients break down and blend into each other. The stew will start to look very thick and sticky.

Heat the vegetable oil in a frying pan and fry the onion until brown and caramelized. Add the onion (reserving ¼ cup) and garam masala to the stew. Cook for a further 15 minutes.

While plating, garnish with the remaining fried onions, chaat masala, chilli, ginger, coriander and lemon. Serve with roti, naan or chapattis.

P.S.: It took me 5 hours. But trust me, it was worth my efforts.

NonVeg

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Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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