Sunday, March 05, 2006
Haleem is a traditional mughlai wheat-and-meat dish, cooked especially during Ramzan. I first had it three years ago, at a Hyderabadi friend’s house, and was completely enamored by its spicy-nutty taste. This recipe is her version of haleem , with four varieties of dals and Shan haleem masala mix. We have tried making haleem the traditional way using home-made spice mix, but Shan spice mix simply beats all our attempts in taste. So after a few abortive attempts we have decided to stick to readymade masala , atleast for this dish. Haleem really needs to be slow cooked for 4 to 5 hours at least for the flavors to harmonize, and like most things patiently waited for , a bowl of hot haleem is so well worth the wait.
Toor dal : ½ cup
Masoor dal : ½ cup
Split moong dal : ½ cup
Urad dal : ½ cup
Cracked wheat : 2 cups
Boneless meat : 2 lbs
Shan Haleem masala : 1 packet
Oil : 2T
Lime : 1
Finely sliced ginger, green chillies and fried onions for garnishing.
Soak the wheat and lentils for 5 to 6 hours.
In a large pan heat oil and add the meat and spice mix and fry for 5 minutes. Then add the soaked grains and cover, and cook on low heat until the meat is tender, stirring occasionally to prevent burning; this can take four to five hours. (If you are really short on time, you could pressure cook the whole thing on medium heat for 45 minutes, and mash into a coarse paste- must warn, taste suffers this way)
Once done , remove the meat pieces, and finely shred the meat. Add the meat to the haleem, and bring to a quick boil. Garnish with fried onions, chopped cilantro, green chillies and plenty of lime juice.
For extra creamy texture you can grind half the grain to a smooth paste in the blender and mix well into the haleem and boil.