Authentic Daleem Recipe by Zaiqa Dilli | A Flavorful Middle Eastern and South Asian Delight | RHF (Recipe)
Discover how to make Daleem, a hearty dish of lentils, grains, and meat, with this easy recipe by Zaiqa Dilli. Perfect for any occasion, this dish offers a rich blend of flavors from the Middle East and South Asia.
Daleem Recipe by Zaiqa Dilli | Traditional Meat and Lentil Stew | RHF
Introduction
Daleem is a rich and flavorful dish that is popular in the Middle East, Central Asia, and the Indian subcontinent. Made with a variety of lentils, grains, and slow-cooked meat, this hearty stew is a comforting meal that's perfect for any occasion. Zaiqa Dilli’s recipe, which has garnered over 7.9 million views, provides an easy and authentic method to recreate this dish at home.
Improved Recipe
Ingredients
For the Meat and Spices:
- Cooking Oil: ¼ cup
- Onion: 1 large, sliced
- Ginger Paste: 1 teaspoon
- Garlic Paste: 1 teaspoon
- Meat (Mutton, Lamb, Beef, or Chicken): 500 grams
- Red Chilli Powder: 1½ teaspoons
- Coriander Powder: 2 teaspoons
- Turmeric Powder: ½ teaspoon
- Garam Masala: ½ teaspoon
- Salt: 1 teaspoon
- Water: 1½ liters
For the Lentils and Grains:
- Whole Wheat (soaked for 2 hours): 150 grams
- Yellow Split Peas: 2 tablespoons
- Pink Lentils: 2 tablespoons
- Split Black Lentils: 2 tablespoons
- Petite Yellow Lentils: 2 tablespoons
- Split Pigeon Peas: 1 tablespoon
- Basmati Rice: 2-3 tablespoons
- Bay Leaves: 2
- Cinnamon Stick: Small piece
- Salt: 3 teaspoons
- Turmeric Powder: ½ teaspoon
- Water: 2½ liters
For Garnishing:
- Garam Masala: ½ teaspoon
- Fried Onions
- Lemon Wedges
- Green Chillies
Method
1. Preparing the Meat:
- Heat ¼ cup of cooking oil in a large skillet over high flame.
- Add the sliced onion and fry until it turns golden brown.
- Add 1 teaspoon each of ginger paste and garlic paste, and sauté for about 30 seconds.
- Add the meat to the skillet, followed by the red chilli powder, coriander powder, turmeric powder, garam masala, and 1 teaspoon of salt.
- Sauté the meat and spices until well combined.
- Cover the skillet with a lid and reduce the flame to low, allowing the meat to cook for 6 minutes.
- Add 1½ liters of water to the skillet, cover it with a lid, and let the meat simmer for 3 hours until tender.
2. Preparing the Lentils and Grains:
- In a large bowl, mix the soaked whole wheat with yellow split peas, pink lentils, split black lentils, petite yellow lentils, split pigeon peas, and basmati rice.
- Rinse the mixture thoroughly under running water.
- In a pressure cooker, add the rinsed lentils and grains, along with 2 bay leaves, a small piece of cinnamon, 3 teaspoons of salt, and ½ teaspoon of turmeric powder.
- Pour 2½ liters of water into the cooker and close the lid.
- Cook the mixture on low flame for 60-70 minutes until the lentils and grains are soft and fully cooked.
3. Combining and Mashing:
- Once the meat is cooked, shred it finely using a fork or your hands.
- Add the cooked lentils and grains to the shredded meat in the skillet.
- Sprinkle ½ teaspoon of garam masala over the mixture.
- Use a hand masher or an immersion blender to mash the mixture until smooth and well combined.
- Cook the Daleem on low heat for an additional 15-20 minutes, stirring occasionally to prevent sticking.
4. Garnishing and Serving:
- Serve the Daleem hot, garnished with fried onions, lemon wedges, and green chillies.
- Enjoy this hearty dish with naan or rice.
Calories Information
Precautions:
- Spiciness: Adjust the amount of red chilli powder to suit your spice tolerance.
- Portion Control: Due to its richness, Daleem is best enjoyed in moderate portions.