Haleem Spicy Tarka
Chef: Sadia Rehman And Fatima Gulzar
Ingredients
1. Wheat grains (crushed and soaked in water for 1 1/2 hours) 1/2 kg
2.
3. Mutton or beef 1 1/2 kg
4. Gram lentils (soaked and boiled) 1 cup
5. Onions (thinly sliced) 3 medium
6. Ginger and garlic paste 2 tbsp
7. Garam masala (ground) 1 tsp
8. Red chili powder 2 tbsp
9. Coriander powder 1 1/2 tsp.
10. Turmeric powder 1 tsp.
11. Salt to taste.
12. Banaspati Ghee 1 1/2 cups.
13. Soda 1 pinch.
14. Seasoning and Garnish:
15. Fresh mint leaves (finely chopped) 1 bunch
16. Fresh coriander (finely chopped) 1 bunch.
17. Green chili (finely chopped)
18. White cumin (roasted and ground) 1 tsp
19. Garam masala (ground) 1 tsp
20. Ginger (finely chopped) 2 medium pieces
21. Onion (thinly sliced) 1 large sized
22. Lemons (cut into quarters) 4.
23. Banaspati Ghee 2 cups.
Cooking Method:
1. Heat banaspati in a pan.Put meat in the pan.
2. Add garlic, garam masala, red chili powder, coriander powder, turmeric and salt.
3. Cook on medium heat. In a separate pan boil wheat grains with lots of water, add salt.
4. When the grains become tender and mushy add pinch of soda in it and cook further for 15-20 minutes.
5. Now mix the wheat grains with the meat and mix well.
6. Stir continuously so that both are mixed properly.
7. Now grind the lentils in a food processor.
8. Make it into a thick paste by adding 2 cups of water while processing it.
9. Pour the lentil paste into the meat and wheat mixture and stir to mix well.
10. Place the pan on a heavy griddle (tava) on low heat and cook for 30-40 minutes.
11. Fry the sliced onion in ghee and drain on absorbent paper.
12. When the Haleem is cooked, sprinkle fried onions, garam masala, fresh mint and coriander leaves.
13. Also garnish with cumin and ginger.
14. Keep a little of the seasoning separate and serve with Haleem.
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