Hyderabadi Haleem Recipe: Health Benefits of Ramadan’s Delish DishMay 06, 2019 07:45
Haleem, which has its origin from the word meaning humble and modest, is a celebrated food in India during the month of Ramadan, especially in Hyderabad.
Haleem is a mixture of healthy ingredients including pounded wheat, pure ghee, meat and several spices such as cardamom, cumin, cashew, pistachio, etc.
As throughout the month of Ramadan, Muslims go without food for all day and breaking the fast with haleem gives them swift energy. It fills up with nutrition that the body is devoid of for long hours of fast.
Haleem includes essential fatty acids, carbohydrates, proteins along with other healthy elements. This composition makes it a healthy food.
Besides being rich in energy, haleem is also heavy on anti-oxidant ingredients like dry fruits. The anti-oxidants work as anti-aging agents making one look young and energetic. The meat present in haleem makes it high on protein thereby adding the sumptuous dish’s health benefits. Nutritionists and dieticians also recommend haleem as healthy food.
Hyderabadi Haleem Recipe
1 kilograms mutton
2 teaspoon ginger paste
1 cup urad dal
1 teaspoon red chili powder
2 cup yogurt (curd)
1/2 cup cashews
1/2 teaspoon peppercorns
1/2 cup ghee
1/2 cup mint
3 cup crushed whole wheat
2 teaspoon garlic paste
1 cup chana dal
1/4 teaspoon powdered turmeric
1 cup onion
1 teaspoon garam masala powder
1-inch cinnamon stick
1 cup coriander leaves
6 green chili
2 lemon wedges for garnishing
Steps to Prepare Hyderabad Haleem
Wash and soak the cracked wheat for half an hour. Trim the mutton (boneless) of any excess fat.
To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chili powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mix for 8-10 min (or until 4 whistles) and simmer for another 15-20 minutes. Shred and keep aside.
Boil the cracked wheat along with urad and chana dal with a tbsp of ginger-garlic paste, turmeric, 2-3 green chilies, and peppercorns in 8-10 cups of water until it's cooked completely and the water is absorbed. Blend this mix for a few seconds.
Heat the oil in another container, add whole spices, cooked and shredded lamb, remaining green chilies, half a cup fresh coriander and saute for 2-3 minutes. Add curd and saute for another 10- 15 minutes. Add three cups of water and bring to a boil.
To this, add the blended wheat and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour.
Serve hot, garnished with fried onions, cashew nuts, lemon wedges, and fresh coriander.
By Sowmya Sangam