Introduction:
Reshewala Daleem is a traditional dish that originates from the rich culinary heritage of the Indian subcontinent, particularly popular during the holy month of Ramadan. This hearty stew combines meat, lentils, and grains, slow-cooked to perfection and enriched with nuts like cashews (reshewala). Known for its rich flavors and nutritional value, Daleem is a comforting and satisfying meal, perfect for breaking fasts or enjoying as a wholesome dinner. Follow this recipe to create an authentic Reshewala Daleem that will impress your family and friends.
SOURCE
Ingredients:
For the Daleem:
1 cup cracked wheat (dalia)
1/2 cup chana dal (split Bengal gram)
1/2 cup urad dal (split black gram)
1/2 cup moong dal (split green gram)
1/2 cup masoor dal (split red lentils)
1/2 cup toor dal (pigeon peas)
1/2 cup barley
1/2 cup rice
1 pound boneless mutton or chicken, cut into small pieces
2 large onions, finely sliced
2 tablespoons ginger-garlic paste
2-3 green chilies, slit
1 cup yogurt
1 teaspoon turmeric powder
2 teaspoons red chili powder
2 teaspoons garam masala powder
1 teaspoon coriander powder
1 teaspoon cumin powder
Salt to taste
1/2 cup ghee or oil
1/2 cup cashews, soaked and blended into a smooth paste
For Garnish:
Fresh cilantro, chopped
Fried onions
Lemon wedges
Ginger julienne
Green chilies, sliced
Instructions:
Prepare the Grains and Lentils:
Wash the cracked wheat, barley, rice, and all the lentils thoroughly.
Soak them together in enough water for at least 1 hour. Drain and set aside.
Cook the Meat:
In a large pressure cooker, heat the ghee or oil over medium heat.
Add the finely sliced onions and sauté until they turn golden brown.
Add the ginger-garlic paste and slit green chilies, and sauté until the raw smell disappears.
Add the meat pieces and cook until they are browned.
Stir in the yogurt, turmeric powder, red chili powder, garam masala powder, coriander powder, cumin powder, and salt. Mix well and cook for a few minutes until the spices are well incorporated.
Add enough water to cover the meat and pressure cook for 15-20 minutes, or until the meat is tender. If using a regular pot, cook until the meat is tender, adding water as needed.
Cook the Grains and Lentils:
In a separate large pot, add the soaked grains and lentils along with enough water to cover them.
Cook on medium heat until the grains and lentils are soft and mushy. This may take about 1-1.5 hours. Stir occasionally to prevent sticking.
Combine and Cook:
Once the grains and lentils are cooked, add them to the meat mixture in the pressure cooker.
Add the cashew paste and mix well.
Cook the mixture on low heat, stirring continuously to avoid sticking, until the Daleem reaches a thick, porridge-like consistency. This may take another 30-45 minutes.
Adjust the seasoning and consistency by adding water if necessary.
Garnish and Serve:
Once the Daleem is cooked, transfer it to a serving dish.
Garnish with chopped cilantro, fried onions, lemon wedges, ginger julienne, and sliced green chilies.
Tips:
Daleem tastes even better the next day as the flavors meld together, so consider making it a day in advance.
You can use a hand blender to blend the grains and lentils for a smoother texture if desired.
Serve with naan, paratha, or plain rice for a complete meal.
Conclusion:
Reshewala Daleem is a rich and flavorful dish that brings together the goodness of meat, lentils, and grains in a single pot. This nutritious stew is perfect for any occasion, offering a hearty and satisfying meal that will leave your taste buds delighted. Share this authentic recipe with your loved ones and enjoy the delicious taste of traditional Reshewala Daleem.
0 Comments