Haleem,
Ingredients
- 1 cup entire wheat
- 1/2 cup grain
- 1/4 cup rice
- 1/4 cup yellow lentils (moong dal)
- 1/4 cup split Bengal gram (chana dal)
- 1/4 cup split red lentils (masoor dal)
- 1/2 kg boneless meat (chicken, hamburger, or sheep), cubed
- 2 enormous onions, finely cut
- 2 tablespoons ginger-garlic glue
- 1 teaspoon turmeric powder
- 1 teaspoon red bean stew powder
- 1 teaspoon garam masala
- Salt to taste
- 1/2 cup cooking oil or ghee
- New coriander leaves, hacked for embellish
- Ginger julienne and lemon wedges for serving
Instructions
Soaking Grains:
Wash entire wheat, grain, rice, moong dal, chana dal, and masoor dal. Douse them together in water for somewhere around 2 hours.
Cooking Grains
Channel the absorbed grains and cook them a huge pot with a lot of water until they are delicate and soft. You can involve a strain cooker for this move toward save time.
Meat Preparation
In a different pot, heat oil or ghee. Add cut onions and cook until brilliant brown. Add ginger-garlic glue and sauté until the crude smell vanishes. Add meat 3D squares and cook until seared.
Spice it Up
Add turmeric powder, red stew powder, garam masala, and salt to the meat. Blend well to cover the meat with the flavors.
Combining Meat and Grains
Once the meat is very much cooked and the grains are soft, join them. Utilize a hand blender or pound them with a spoon to accomplish a smooth consistency.
Simmering
Cook the consolidated combination on low intensity, mixing consistently. Change the consistency by adding water if important.
Final Touch
Keep cooking until the haleem arrives at a thick, porridge-like consistency. Change the flavoring as indicated by your taste.
Garnish and Serve
Enhancement with slashed coriander leaves. Serve hot, decorated with ginger julienne and lemon wedges.
This generous haleem isn't just heavenly yet additionally loaded with nourishment. Appreciate it with naan or paratha for a total and fulfilling feast.
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