Haleem Recipe
Haleem or Daleem is a medley of lentils (Daal) with a subtle consistency, satisfying taste, delicious aroma, and high nutritional value. Hyderabadi or Pakistani Haleem is a substantial meal like Nihari that is served with Roti or Chapati.
Ingredients
Lentils (Daal)
- 1 Cup Urad Dal (Mash)
- 1 Cup Split Chickpeas (Dal Chana)
- 1 Cup Moong Daal (Yellow Lentils)
- ½ Cup Split Green Moong Daal
- ½ Cup Rice
Spices:
- ½ tsp Paprika powder
- 1 tsp Chili powder
- 1 tsp Turmeric powder
- 1 tsp Salt (Adjustable)
Nihari Masala:
- ½ tsp Dry coriander
- ⅓ tsp Cumin seeds
- ¼ tsp Black pepper powder
- ⅛ tsp Nigella Seeds (Kalonji)
- ⅛ tsp Carom Seeds (ajwain)
- 1 Cinnamon
For Tadka
- 2 Onion
- 1 Cup Cooking Oil
- Tomato
- 300 garams Chicken (Boneless)
Garnishing:
- 3 Green Chilies
- 3 Dandicuts (Round Red Chilies)
- 2 tsp Gold onions (fried onions)
- 2 Lemons
- Cilantro
Instructions
- Soak all the lentils in a mixing bowl for 30 minutes. I have also soaked the rice in the same bowl.
- Combine lentils and rice with 4 glasses of water in a pressure cooker. Pressure cook for 5 minutes on a medium flame. After 5 minutes, add chicken and cook for an additional 10 minutes.
- Heat a pan, add oil, and sauté medium-sliced onions until golden. Extract a small amount of oil from a pan for later use.
- Add boiled chicken to the pan and fry briefly. Introduce garlic-ginger paste and tomatoes and stir gently. Cover for a minute to soften the tomatoes.
- Next, add all the ground spices with a splash of water and simmer for 2 minutes. Exclude excess oil from the Gravy because we are going to transfer it to a food processor in the next step.
- Transfer the Gravy to a blender along with the chicken and blend all the stuff.
- Now, it's time to blend lentils. You can use an immersion blender for this purpose, but if you don't have this device, just simply opt for a food processor.
- Reheat the pan, add the blended mixture (Lentils + Gravy), and stir gently for 3 minutes on medium flame. Then, add the oil that I drained out earlier.
- Once bubbling, add 3-4 Dandicuts and green chilies. Simmer on low heat for an additional 4 minutes.
- Now it's time to garnish. Use the reserved oil for topping. Garnish with golden onions, squeeze lemon juice, and sprinkle the cilantro and green chilies.
Video
Notes
Note: If you don’t want to pressure cook lentils or chicken, just slow cook all the ingredients for 2 - 2.5 hours to get the fluffy and consistent gravy.
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