Haleem

Recipe #3 from Naheeds Book

Ingredients

  • 1 ½ kg Meat
  • ½ kg Oats
  • ¾ kg Onion
  • ¼ kg Tomatoes
  • ¼ kg Masoor dal
  • ¼ kg Chana dal
  • ½ kg Ghee
  • 6 tbsp Garlic paste
  • 6 tbsp Ginger paste
  • 2 tbsp Coriander powder
  • Salt to Taste
  • 2 tsp Red chili powder
  • ½ tsp Turmeric powder
  • 50 gms Green chilies
  • 100 gms Ginger
  • 6 whole Lemons
  • Coriander & mint leaves for garnishing

Preparation
Boil the dals together. Boil the oats separately. Chop the herbs, green chilies and julienne the ginger. Cook the meat along with ½ cup ghee, half of the onions, tomatoes, turmeric and coriander powders, chili powder, salt, and the ginger and garlic pastes. The meat should be cooked till extremely tender, actually it should start falling off the bones. Mix the meat mixture thoroughly so that the meat pieces break up into fine shreds. Mix the dals and the oats thoroughly as well. Mix the dal, oats and the meat together and cook for another half an hour. Add a generous tablespoonful of garam masala, mix well and take it off the heat. Fry the remaining onions in ghee till golden brown. Arrange the chopped herbs, chopped green chilies, garam masala and julienned ginger in a plate. Serve haleem in individual plates, topped with herbs, green chilies, garam masala, ginger and a generous squeeze of lemon.

– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.