Haleem
Haleem holds a special place in the culinary landscape of Bangladesh. This beloved dish has a rich history and is deeply rooted in the cultural fabric of the country. Known for its delightful taste and comforting texture, Haleem is a culinary treasure that has stood the test of time.
In Bangladesh, Haleem is not only a delicious dish but also carries historical significance. It is often associated with religious festivals and special occasions, where it brings people together to celebrate and share the joy of communal feasting. The flavors of Haleem are a delightful blend of spices, creating a taste that is savory, aromatic, and deeply satisfying.
The texture of Haleem is equally remarkable, with its thick and creamy consistency that is a result of slow cooking and the skillful blending of ingredients. Each spoonful is a comforting embrace, warming the senses and leaving a lasting impression.
Haleem has become a beloved tradition in Bangladesh, representing the cultural heritage and culinary expertise of the region. Its taste and history continue to bring people closer, forging connections and creating memories that endure for generations.
Contributors Bio
I always love to cooking
I find peace on cooking
I started cooking in mybe class 5.
I used watch my mom to cook and always was curious about this.
Ingredients
- 1/2 tsp lamb boneless
- 150 gm mung bean washed
- 50 gm chana dal
- 100 gm broken wheat
- 500 ml desi ghee
- 10 cloves
- 4 bay leaves
- 1 gm saffron
- 30 gm green chilli paste
- 10 gm turmeric powder
- 6 gm mace
- 10 gm green cardamom
- 50 gm garlic paste
- 50 gm ginger grated
- 150 gm fried onions
- 3-4 liters lamb stock
- salt to taste
Instructions
- Wash and soak all the lentils and broken wheat together for 2 hours.
- Take a heavy-bottomed pot (handi) and heat desi ghee. Add cloves, bay leaves, and green cardamom to temper the ghee. Let the spices crackle.
- Add grated ginger and garlic paste to the pot. Cook until the colour turns brown.
- Add the lamb along with saffron, green chilli paste, turmeric powder, and cook until it is half done. Then add fried onions.
- Drain the water from the lentils and add them to the pot, along with the lamb stock. Add salt at this stage.
- Let it cook until the lamb becomes tender and mixes with the lentils, creating a thick consistency.
- Check for seasoning and adjust as per taste.
- Serve the Haleem hot.
