Bori Amma's Traditional Daleem Recipe: Slow-Cooked, Hearty & Delicious

Name: Bori Amma's Traditional Daleem Recipe: Slow-Cooked, Hearty & Delicious
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 8
Cuisine: Indian / Pakistani
Ingredients: 500 grams Beef/Mutton (cubed); 1 cup Mixed Lentils (Chana Dal, Masoor Dal, Urad Dal - equal parts) (soaked for 4 hours); 1/2 cup Cracked Wheat (Daliya) (soaked for 4 hours); 1/2 cup Ghee/Cooking Oil; 2 medium Onions (sliced); 2 tablespoons Ginger-Garlic Paste; 1 teaspoon Turmeric Powder; 1.5 teaspoons Red Chili Powder (adjust to taste); 2 teaspoons Coriander Powder; 1 teaspoon Garam Masala; 2 teaspoons Salt (or to taste); 8 cups Water; 1/4 cup Fresh Coriander (chopped, for garnish); 2 tablespoons Fresh Mint (chopped, for garnish); 2-3 pieces Green Chilies (sliced, for garnish); 1 inch Ginger (julienned, for garnish); 1-2 wedges Lemon wedges (for garnish)

Experience the magic of Bori Amma's authentic Daleem, a timeless South Asian delicacy. This video takes you on a journey through old traditions, showing how to slow-cook this rich and savory dish with pure love and care on a classic stove. Every bite of this hearty Daleem carries the warmth of generations, blended with aromatic spices and tender meat, promising a taste of history and golden days.

#Haleem

#Daleem

#Indian Cuisine

#Pakistani Food

#Slow Cook

#Traditional Recipe

#Comfort Food

#Bori Amma

#Desi Food

Ingredients for Traditional Daleem

Recipe Information

45m

Prep Time

Cook Time

3h 45m

Total Time

Servings

Hard

Indian / Pakistani

Hindi

Nutrition (per serving)

450

Calories

30g

Protein

40g

Carbs

20g

Fat

Daleem Simmering to Perfection

Ingredients

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Final Tempering for Rich Flavor

Instructions

0/8 completed

1
Soak the mixed lentils and cracked wheat in separate bowls with enough water for at least 4 hours, or preferably overnight.
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4h
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Soak the mixed lentils and cracked wheat in separate bowls with enough water for at least 4 hours, or preferably overnight.
4h
Soaking ensures quicker and more even cooking of the grains and lentils, leading to a smoother texture.
2
In a large pot or pressure cooker, heat the ghee or oil. Add the sliced onions and fry until golden brown. Remove half of the fried onions for garnish and set aside.
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15m
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In a large pot or pressure cooker, heat the ghee or oil. Add the sliced onions and fry until golden brown. Remove half of the fried onions for garnish and set aside.
15m
Frying onions slowly gives them a rich flavor and beautiful color, crucial for the dish's depth.

3
To the remaining onions in the pot, add the ginger-garlic paste and sauté for 2 minutes until fragrant. Add the cubed meat and cook until it changes color.
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10m
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To the remaining onions in the pot, add the ginger-garlic paste and sauté for 2 minutes until fragrant. Add the cubed meat and cook until it changes color.
10m
Ensure the ginger-garlic paste is well-cooked to remove its raw aroma and enhance flavor.
4
Add turmeric powder, red chili powder, coriander powder, garam masala, and salt to the meat. Sauté for 5 minutes. Then add 4 cups of water, bring to a boil, cover, and cook until the meat is very tender (about 60-90 minutes in a regular pot or 30 minutes in a pressure cooker).
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1h 30m
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Add turmeric powder, red chili powder, coriander powder, garam masala, and salt to the meat. Sauté for 5 minutes. Then add 4 cups of water, bring to a boil, cover, and cook until the meat is very tender (about 60-90 minutes in a regular pot or 30 minutes in a pressure cooker).
1h 30m
Cooking the meat until it's falling apart is key for the melt-in-your-mouth texture of Daleem.
5
In a separate pot, drain the soaked lentils and wheat, add 4 cups of fresh water, and cook until they are extremely soft and mushy, stirring occasionally to prevent sticking. This can take 60-90 minutes.
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1h 30m
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In a separate pot, drain the soaked lentils and wheat, add 4 cups of fresh water, and cook until they are extremely soft and mushy, stirring occasionally to prevent sticking. This can take 60-90 minutes.
1h 30m
Ensure the grains and lentils are completely tender; this is crucial for the smooth consistency of Haleem.

6
Once the meat and lentils/wheat are cooked, mash the meat mixture (removing bones if any) and then blend the lentils/wheat mixture until smooth using a hand blender or food processor. Combine both mixtures in the large pot.
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20m
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Once the meat and lentils/wheat are cooked, mash the meat mixture (removing bones if any) and then blend the lentils/wheat mixture until smooth using a hand blender or food processor. Combine both mixtures in the large pot.
20m
Blending in batches helps achieve a consistently smooth texture.
7
Bring the combined mixture to a gentle simmer, stirring constantly for at least 30-60 minutes, or until it thickens to a desired consistency. Use a wooden spoon to mash the mixture against the sides of the pot for an even smoother texture.
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1h
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Bring the combined mixture to a gentle simmer, stirring constantly for at least 30-60 minutes, or until it thickens to a desired consistency. Use a wooden spoon to mash the mixture against the sides of the pot for an even smoother texture.
1h
The continuous stirring and mashing (ghotna) is characteristic of Haleem and develops its unique creamy, fibrous texture.
8
Serve the hot Daleem garnished with the reserved fried onions, fresh coriander, mint, ginger juliennes, green chilies, and lemon wedges. Enjoy!
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5m
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Serve the hot Daleem garnished with the reserved fried onions, fresh coriander, mint, ginger juliennes, green chilies, and lemon wedges. Enjoy!
5m
Garnishes add fresh flavors and textures that perfectly complement the rich Daleem. Don't skip them!