Sunday, 22 June 2014

Haleem (Fresh Lentils and Cereals)

Haleem is one kind of Bangladesh soup, with mixture of lentils, rice and cereals. If you go to Bangladesh, you will find easy on the stand stall when Ramadhan. They eat it for Iftar or breaking fast. I love Haleem. Before, I ever made Haleem with instant lentils and spices. Now, I tried to make it with fresh ingredients. Different taste between instant and fresh.

Ingredients :
  • 200 gr lentils, rice and cereal, soaked for 3 hours or more. Better overnight.
  • 500 gr meat of beef, chicken or lamb/mutton with little bone. Diced.
  • 1 1/2 medium size onion, roughly chopped.
  • 3 cloves garlic, finely chopped.
  • 2 cm ginger, grated.
  • 1 medium size tomato, roughly chopped.
  • 1 tsp garam masala.
  • 1 tsp ground coriander.
  • 1 tsp ground cumin.
  • 1/2 tsp ground turmeric.
  • 6 colves.
  • 4 cardamoms.
  • 4 cm cinnamons.
  • 3 bay leaves.
  • 1 1/2 tsp salt.
  • 75 gr tamarind mix  with 100 ml water and get tamarind juice.
  • 7 green cayenne peppers, halved.
  • 3 tbsp oil for sauteing.
  • 1 1/2 medium size onion, lengthwise sliced. Fried until golden brown.
Instruction :
  1. Preheat oil, saute onion, garlic, ginger, salt and green cayenne peppers until fragrant.
  2. Add garam masala, coriander, cumin, turmeric, clove, cardamoms, cinnamon and bay leves, saute until fragrant.
  3. Add tomato and stir until melt.
  4. Add meat and stir unti mix well with spices and cook until mature, soft and dries water up.
  5. Pulse lentils, rice and cereals until smooth is like porridge. Pour to curry and stir until combine evenly. Add water and salt and stir until combine evenly, simmer until boiling and bubbling. Stir gently.
  6. Add fried onion and combine evenly.
  7. Ready to be served with cucumber pickle, rooti or paratha, lemon juice and chili sauce...etc.

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