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Haleem or Daleem, – a delicious mixture of wheat, barley, lentils and meat – is fondly eaten throughout the year in Pakistan.
Haleem is also popularly eaten during the holy month of Muharram. A large number of people observing the religious month prepare Haleem on 9th and 10th Muharram.
We present the recipe to easily make Haleem in Muharram.
To prepare one Daig of Haleem, you will require 10 kg of meat, 5 kg of wheat and channa dal. Add a quarter spice. Then add 1 kg each of moong dal, masoor dal and mash dal.
Now add 1 pau (250 gram approx.) of ground red chilies, 1 pau of haldi, and 1 kg of salt are added to the ingredients recipe and after cooking well, a delicious Haeem is ready
Making haleem is not an easy task but is long arduous work which requires hours of patience. The ingredients are thoroughly cooked for at least eight hours before haleem is ready.
Before ccoking, the meat is boiled separately until it is completely softened. It is the separately and added to the mixtures along with the daal and well cooked. After forming a paste of pulses, wheat and meat, the mixture is stirred constantly, commonly called ‘ghota’.
During cooking, salt and pepper are added to taste and slowly cooked on medium heat.
Haleem has to be stirred constantly so that all the ingredients are combined and after the mixture is ready. After it is ready, a ‘tadka’ of friend onion is added to achieve perfection.
Then finally, dried fried onions, ginger, chopped green chilies, and coriander leaves are added and serves with chaat masala.
If you prepare haleem at home, you can use buffalo meat which it makes haleem even more delicious.
