Haleem/How to make & serve haleem in Bangladesh
- By: Zurana Masud
- | 0 Comment
- | On: June 1 2016
Description
Haleem/How to make & serve haleem in Bangladesh
Haleem is very popular in Bangladesh especially during the holy month of Ramadan. It is made of wheat, rice, meat and lentil with spices. It is a slow cooker lentil based dish serve with coriander leaves, lemon wedges, chopped ginger , green chili and fried onion. Sometimes it is serve with naan or any kind of bread in Bangladesh.
Haleem
step by step picture:
step 1
1. Mix all kind of lentil in a bowl and soak into water for 1 hour.
step 2
step 3
2. grind the whole wheat and soak into water for 1/2 an hour.
step 4
3. Boil the rice, broken wheat, dal mix, turmeric, salt and enough water together until soft and tender.
step 5
step 6
step 7
step 8
step 9
Haleem/How to make & serve haleem in Bangladesh
Ingredients
- Dal/Lentil Ingredients:
- Whole Wheat - 1/2 cup
- Polau rice-chinigura/kalijira/bashmoti - 1/2 cup
- Masoor dal/Red lentil - 1/2 cup
- Moong Dal/yellow lentil - 1/4 cup
- Mash Kolai Dal - 1/4 cup
- Chana Dal/Yallow Split/ Bengal gram/ yellow split pea/ chola dal - 1/4 cup
- Mator Dalt - 1/4 cup
- Ground turmeric - 1/2 teaspoon
- Salt - as needed
- Water - as needed
- Meat Ingredients:
- Beef/Mutton/lamb meat - 1 kg
- Soybean Oil - 1/2 cup
- Onion - 1/2 cup chopped
- Ginger Paste - 1 tablespoon
- Garlic Paste - 2 teaspoon
- Cumin Powder - 1 teaspoon
- Coriander Powder - 1/2 teaspoon
- Red Chili Powder - 1 teaspoon
- Turmeric Powder - 1 teaspoon
- Tok doi(plain yogurt)/Curd - 3 tablespoon
- Whole garam masala-cinnamon,cardamon - per 2 piece
- Salt - to taste
- Other Ingredients:
- Crispy Fried onion(Beresta) - 1/2 cup
- Haleem Garam Mashla (see my haleem mashal reipe) - 3 tablespoon
- Fresh Coriander leaves - 1/2 cup chopped
- Green Chili - 5-6 pieces chopped
- Ginger - 3-4 tablespoon chopped
- Lemon wedges for serving - as needed
Instructions
Dal/Lentil Preparation:
- Mix all kind of lentil in a bowl and soak into water for 1 hour.
- Break the whole wheat and soak into water for 1/2 an hour.
- Soak the rice for 15 minutes.
- Boil the rice, broken wheat, dal mix, turmeric, salt and enough water together until soft and tender.
- Keep aside.
Cooking Haleem:
- Cut the meat into small pieces. Wash and drain.
- Heat oil and fry onion and whole garam mashla until brown.
- Then mix ginger, garlic, cumin, coriander, red chili, turmeric, salt one by one. Mix well.
- Next add meat pieces and cook until oil is separated. (This is called kashano in Bangladesh).
- Then add whisk yogurt and water. Cook on medium heat until 50% done.
- Finally add boiled lentil mix and pour enough water. Mix well. Cook on medium heat until thick and tender.
- Once cooked then mix haleem mashla powder and half of fried onion. Cook another two or three minutes.
- Turn off flame.
Haleem Preparation:
- Transfer the haleem into 6 serving bowl. Sprinkle with some fried onion, coriander leaves, ginger and chopped green chilies.
- Serve warm with lemon wedges and chopped cucumber.
- Enjoy!
Notes:
- For Haleem Masala (see my recipe link - Haleem Masala.)
- Adjust green chili according to your taste level.
- You can skip chopped ginger for garnishing.
- Cook until right consistency. It will be more thick after cool.
- Also you can use mint leaves.
- Serve warm.
Haleem
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