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 Food Talk
Pushpesh Pant
Haleem for all seasons
The porridge-like meaty delicacy, which is a favourite during Ramzaan, can be enjoyed the year round
In the holy month of Ramzaan when the faithful fast dutifully, our thoughts often turned to haleem — the delicious porridge-like meaty delicacy that is perfectly balanced to provide the required nutrition in a one dish-meal. In Hyderabad and Lucknow, as also in Rampur and Bhopal, haleem is the flavour of the month once a year. Usually, people buy and partake it from street vendors, who slow cook it on huge pots balanced on makeshift stands and wheelcarts. We have long wondered why this beautiful dish can’t be cooked at home and enjoyed round the year. Do take the plunge.
Ingredients
Mutton (750 g from raan boneless & 250 g bones shanks, with marrow) 1 kg
 Wheat (broken) 250 g
Chana dal 75 g
Urad dal (dhuli) 25 g
Onions (medium-sized, sliced fine) two
Dhania powder 2 tsp
Red chilli powder 2 tsp
Zeera powder 1 tsp
Garam masala 1 tsp
Garlic paste 1 tbs
Ginger paste 1 tsp
Ghee/ oil 1 cup
Lime (juice) one
Salt to taste
For garnish
Green chillies 2-3
Fresh ginger (scraped & juliennes/matchsticks) 1 half-inch piece
A sprig of fresh coriander leaves/mint leaves |
Method
Heat oil in a pan. Fry the onions till rich brown. Remove and place on an absorbent kitchen towel to drain excess fat. Keep aside. Clean, trim and wash the meat. Heat ghee/oil in a thick-bottomed pan. Put in the meat, along with the bones. Stir-fry till the meat is lightly browned. Now add the lentils and the wheat with two cups of water, ginger garlic pastes and the powdered spices, along with the salt. Put on pressure and cook on medium flame for about 20 minutes. Release the pressure and open the lid. Drain the liquid and reserve it for use later. Discard the bones. Remove the meat pieces and shred in a blender ensuring that it is not ground to paste. Do the same with wheat and lentils. Grind to a course paste. Put the shredded meat and coarsely ground wheat and lentils back in the pan, along with the reserved liquid and fried onions. Cook for another half an hour on low medium flame. Squeeze in the lime juice and adjust the seasoning. Remove from stove and garnish with chopped chillies, ginger sticks and coriander. Add a generous dollop of ghee and sprinkle over with roasted zeera powder/ chaat masala and chopped onions. |
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