Introduction:
It’s Daleem, Not Haleem:
Yes readers, it’s not Haleem it’s Daleem. Surprisingly we always called this tasty and tempting dish Haleem which is wrong it’s Daleem.
Why Daleem not Haleem???
Daleem means”dalya or grains puree” whereas Haleem is the name of Allah so it’s a request to correct ourselves by taking the right name of this nutritious dish called DALEEM.
Savour the Spirit of Muharram with Hearty Daleem Delights
Daleem is a delicious and nutritious dish that holds significant importance during the holy month of Muharram in the Islamic calendar. It is a traditional savoury porridge-like stew made from a combination of wheat, lentils, meat (usually beef or mutton), and various aromatic spices. During Muharram, particularly on the 10th day known as Ashura, many Muslims prepare and share haleem as a way of commemorating the martyrdom of Imam Hussain, the grandson of Prophet Muhammad. This act of cooking and distributing haleem symbolises solidarity, compassion, and remembrance among the community during this solemn period.
Hyderabadi Daleem and it’s recipe:
Daleem is a rich and flavorful dish popular in the Middle East, Central Asia, and the Indian subcontinent. It is a slow-cooked stew made with wheat, lentils, and meat (usually beef, mutton, or chicken) along with a blend of spices and herbs. The mixture results in a hearty, porridge-like consistency that is enjoyed during special occasions and festivals.
Ingredients:
- 2 kilograms mutton
- 2 cup broken wheat (dalia)
- 2 teaspoon ginger paste
- 2 teaspoon garlic paste
- 5 tablespoon urad dal
- 5 tablespoon chana dal
- 1 teaspoon red chilli powder
- 1/4 teaspoon turmeric
- 2 cup yoghurt (curd)
- 1 cup onion
- 1/2 cup cashews
- 1 teaspoon garam masala powder
- 1/2 teaspoon peppercorns
- 1 inch cinnamon stick
- 1/2 cups ghee
- 1 cup coriander leaves
- 1/2 cup mint
Directions:
1. Soak Broken Wheat For 30 Minutes:
To prepare this popular Hyderabadi delicacy, wash and soak the broken wheat or dalia for half an hour. Trim the mutton (boneless) of any excess fat. Add the mutton to a pressure cooker with about 1 cup water and put it over medium flame. Fry the onion until golden brown and set aside.
2. Pressure Cook Mutton For 15-20 Minutes:
To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mixture for 8-10 mins and simmer for another 15-20 mins. Shred and keep aside.
3. Boil Broken Wheat With All The Dals:
Boil the broken wheat along with urad, chana dal, toor dal, and yellow moong daal with a tbsp of ginger garlic paste, turmeric, 2-3 green chillies, and peppercorns in 8 cups of water until it’s cooked completely and the water is absorbed. Blend this mix for a few seconds.
4. Cook The Shredded Lamb With Whole Spice:
Heat the oil in another container, add whole spices including cinnamon stick, cooked and shredded lamb, remaining green chillies, 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.
5. Add Blended Broken Wheat And Dal Mixture To The Pan:
To this, add the blended Dalia and dal mixture 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 we prepared in step 1, mint leaves, cashew nuts, lemon wedges and the remaining fresh coriander.
Conclusion:
Enjoy your Daleem with naan or as the way you like. And share it with your
Loved ones.
