.I have posted Mutton Khicda already you can check that too..To quicken up the process I prefer using a pressure cooker to cook the dal and lentils but if you have ample time and patience you can surely cook these dals and lentils on a slow fire .
Haleem is a very popular dish from Hyderabad cuisine however this is pakistani version of chicken haleem inspired by my dearest friend Tehmeena I thought of giving this recipe a try..Here i have taken the proportion of dal and pulses according to my choice you can add more or less pulses as per your liking.
1/4 cup yellow mung dal split mung bean
3 tbsp masoor dal/red lentil
2 tbsp split green mung dal
2 tbsp urad dal/split lentil
1/4 cup chana dal
3tbsp arhar/tuvar da/tur dal /pigeon pea
1/2 cup daliya/broken wheat
1/2 kg chicken
3 onions sliced
2-3 green chillies chopped
1 tsp heaped red chilli powder
1 tbsp ginger garlic paste
handfull mint leaves
handfull coriander leaves
1/4 cup curds
1 tsp garam msala pwder
1 1/2 tsp pepper powder
3 cinamon stick
1 tsp jeera/cumin
1 tbsp ginger julienes
2-3 chopped green chilli
1 cup fried onions
lemon wedges for garnish
- Soak the dals/lentils for 6 hours or overnight.
- Soak the daliya/broken wheat seperately for 3-4 hours
- Boil all the dals/lentils with salt and water together in a pressure cooker
- Lower the flame after two whistles and cook on medium flame for 25-30 minutes.
- Cook the broken wheat/daliya in apressure cooker with salt and water for 15 minutes.
- In a pan take 1 tbsp ghee or oil add ginger garlic paste all whole spices and chicken fry for some minutes
- Add turmeric powder ,salt,coriander powder 1tbsp ,garam masala powder
- Now add red chilli powder ,fried onions and curds and saute till oil seperates.
- Add the boiled dals and broken wheat/daliya and fry or saute for few minutes
- Add water salt and garam masala powder and cook.
- With a hand blender,blend it till pasty .
- Heat some ghee in a pan to this add chopped green chillies ,ginger juliennes and fried onion saute for few minutes and pour it over the haleem
- Garnish with fried onions and serve with mint leaves and ginger julienne .
I have used chicken breast pieces ,you can use chicken with bones as well but make sure the bones are discarded before blending the dal and chicken
You can make this with mutton or beef too the cooking time will be little longer
I have used the finest variety of dalia/broken wheat hence it cooked faster but make sure you add enough water to cook and always cook it on medium flame since it is very sticky it will tend to stick at the bottom of the pan/cooker.