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Haleem is a traditional dish that has been an integral part of the Indian subcontinent's culinary culture for centuries. The dish originated in the Middle East and was brought to the Indian subcontinent by Muslim invaders. Today, it is a popular delicacy in many countries, including India, Pakistan, Bangladesh, and the Middle East.
The dish is prepared by slow-cooking a mixture of lentils, meat, and spices for several hours until it forms a thick paste-like consistency. It is typically served with a garnish of fried onions, chopped coriander leaves, and lemon juice. Haleem is a hearty and nutritious meal that is often served during festivals and special occasions.
One of the unique aspects of haleem is its significance in Islamic culture. It is a dish that is often prepared during the holy month of Ramadan when Muslims fast from sunrise to sunset and is also eaten to celebrate the coming of Eid. Haleem is an ideal dish for breaking the fast because it is high in protein, vitamins, and minerals, and provides the body with the necessary energy to sustain through the day.
However, not everyone is a fan of meat-based haleem. For those who follow a vegetarian or vegan lifestyle, Jackfruit haleem, also known as Kathal haleem, is an excellent alternative. Jackfruit is a fruit that is commonly found in South Asia and has a meaty texture that makes it an excellent substitute for meat-based dishes.
One of the advantages of jackfruit haleem is that it is a viable vegetarian version of the dish that is just as hearty and nutritious as the meat-based version. Additionally, jackfruit is a good source of dietary fibre, potassium, and vitamin C, making it an excellent addition to any diet.
Video Credits: Nirmala's Cooking Magic/YouTube
Ingredients:
- 250g jackfruit, peeled and chopped
- 1 cup broken wheat
- 1 cup red lentils (masoor dal)
- 1 cup split Bengal gram (chana dal)
- 1 onion, chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chilli powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- 2 bay leaves
- 2 L water
- Salt to taste
- Oil for frying
- Lemon juice for garnish
- Fried onions for garnish
- Chopped coriander leaves for garnish
Method:
- Wash and soak the broken wheat, red lentils, and Bengal gram in water for at least 3 hours.
- In a large pot, heat some oil and add the cumin seeds, cardamom pods, cloves, cinnamon sticks, and bay leaves. Fry for a few seconds until fragrant.
- Add the chopped onion and fry until golden brown.
- Add the ginger-garlic paste and fry for another minute.
- Add the red chilli powder, coriander powder, turmeric powder, and salt. Fry for a minute.
- Add the soaked broken wheat, red lentils, Bengal gram, and chopped jackfruit. Mix well.
- Add 2 litres of water and bring to a boil.
- Reduce the heat to low and simmer for 4-5 hours, stirring occasionally. The mixture should become thick and paste-like in consistency.
- Once the mixture has thickened, remove it from heat and allow it to cool.
- Using an immersion blender or a regular blender, blend the mixture until smooth. If the mixture is too thick, add some water to thin it out.
- Heat some oil in a pan and fry some sliced onions until golden brown.
- To serve, ladle the haleem into bowls and garnish with fried onions, chopped coriander leaves, and a squeeze of lemon juice.
