์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Pakistani Haleem Masala Base
A foundational spice blend and cooking technique for preparing authentic Pakistani Haleem, a slow-cooked stew of meat, lentils, and wheat. This recipe focuses on creating the rich, complex flavor base.
๐ง ์ฌ๋ฃ
- 1 kg Beef or Lamb(bone-in, cut into small pieces)
- 250 g Wheat berries(soaked overnight)
- 125 g Chana Dal (Split Chickpeas)(soaked overnight)
- 125 g Moong Dal (Yellow Lentils)(soaked overnight)
- 60 g Masoor Dal (Red Lentils)(soaked overnight)
- 3 large Onions(thinly sliced)
- 2 inch piece Ginger(grated)
- 10 cloves Garlic(minced)
- 400 g Tomatoes(pureed)
- 1 cup Ghee or Oil
- 8-10 cups Water(or as needed)
- to taste Salt
- Whole Spices:(2 bay leaves, 4-5 green cardamom pods, 2 black cardamom pods, 4-5 cloves, 1-inch cinnamon stick, 1 tsp black peppercorns)
- 2 tbsp Ground Spices:(coriander powder)
- 1 tbsp Ground Spices:(cumin powder)
- 1 tsp Ground Spices:(turmeric powder)
- 1 tsp Ground Spices:(red chili powder (adjust to taste))
- 1/2 tsp Ground Spices:(garam masala)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large, heavy-bottomed pot or pressure cooker, heat ghee or oil over medium heat. Add the whole spices and sautรฉ for 30 seconds until fragrant.
- 2
Add the sliced onions and fry until golden brown. Remove half the fried onions and set aside for garnish.
- 3
Add the grated ginger and minced garlic to the pot. Sautรฉ for 1-2 minutes until the raw smell disappears.
- 4
Add the meat pieces and brown them on all sides. Then add the pureed tomatoes, ground spices (coriander, cumin, turmeric, red chili powder), and salt. Cook until the oil separates from the masala.
- 5
Add the soaked wheat berries and all the drained lentils (chana dal, moong dal, masoor dal) to the pot. Stir well to combine with the meat and masala.
- 6
Pour in 6-8 cups of water, ensuring everything is submerged. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 3-4 hours, or until the meat and wheat are very tender. Stir occasionally and add more water if it becomes too dry.
- 7
Once the meat and wheat are tender, remove the bones from the meat. Using a hand blender or a sturdy whisk, vigorously mash and blend the mixture until it achieves a thick, porridge-like consistency. This is the most labor-intensive part.
- 8
Continue to cook on low heat for another 1-2 hours, stirring frequently to prevent sticking, until the haleem thickens to your desired consistency. Add garam masala in the last 30 minutes of cooking.
- 9
The haleem is ready when it is thick, creamy, and the flavors have melded beautifully. Adjust salt and spices as needed.
๐ก ์ ๋ฌธ๊ฐ ํ: For a pressure cooker, cook for about 1-1.5 hours, then mash and continue cooking uncovered on low heat.
๐ก ์ ๋ฌธ๊ฐ ํ
- โSoaking wheat and lentils overnight is crucial for even cooking and texture.
- โThe key to Haleem's texture is the long, slow cooking and vigorous mashing.
- โUse a heavy-bottomed pot to prevent burning.
- โAdjust chili powder according to your spice preference.
- โThe final consistency should be thick but pourable.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a richer Haleem, use a mix of beef, lamb, and chicken.
- Some recipes include barley along with wheat.
- Can be made vegetarian by omitting meat and using vegetable broth.