Saucepan@saucepan · Shared this recipeFollowBangladeshi · dinnerHomemade HaleemA wholesome and hearty Bangladeshi-style stew made with wheat, pulses, and beef with bones, slow-cooked to a rich and flavorful consistency.total11 hrprep6 hrcook5 hrservings9Original recipe on withaspin.comKeep this recipeAdd a copy of Homemade Haleem to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients9 servingsBack to 9 servings0.5 cup wheat0.25 cup red lentil (masoor dal)0.25 cup mung dal0.25 cup urad dal0.25 cup yellow split pea (chana dal)1 tablespoon chopped ginger3.5 red chili, 3-43 tablespoon chaat masala0.5 cup beresta2 tablespoon oil1 tablespoon chopped garlicFOR MEAT2.5 lb Beef with bone1 tablespoon ginger paste0.5 cup onion, sliced1 teaspoon turmeric2 teaspoon chili powder2 teaspoon cumin powder2 teaspoon coriander powder2 bayleaves3.5 cinnamon sticks, about 1 inch each, 3-43.5 cardamom, 3-42 teaspoon salt, or per taste0.5 cup oilFOR GARNISH1 tablespoon julienned ginger2 tablespoon beresta2 tablespoon cilantro, choppedStepsClear checksTap an ingredient or step to check it off.1Step 1: Soak wheat and all the pulses in water for 5-6 hours or over night.2Step 2: In a heavy-bottomed pan add ingredients to cook meat. Cover the pan and cook in medium heat till the water from the beef almost dries up, stirring occasionally. Set aside once the beef is cooked.3Step 3: Drain water from the wheat and lentil mix. Add 6 cups of water, the chopped ginger, and the red chillies to the mix.4Step 4: Cook the wheat and lentil mix for 2-3 hours in medium heat stirring time to time. Add more water if needed.5Step 5: Cook, stirring occasionally, until wheat is tender and the mix is sticky and blended.6Step 6: Using an immersion blender, blend the mix into purée consistency.7Step 7: Add cooked meat, chaat masala and beresta and cook for another 45 minutes, stirring often.8Step 8: Heat 2 tablespoon oil and fry the chopped garlic until fragrant.9Step 9: Add the oil and garlic mix to the haleem.10Step 10: Serve haleem garnished with julienned ginger, chopped cilantro and lemon wedges.getsaucepan.com/r/318e63b0-bf36-48d7-862e-a9a7ed7e25bb · Original: https://withaspin.com/2018/02/10/wholesome-and-hearty-haleem/
