Trigo Roto Haleem (Español)

Hola amigos ,
Bienvenido de nuevo a My Asian Recipes.



Haleem es un rico plato de proteínas, popular en Oriente Medio y Asia. Tan común como lo es en India, particularmente en Hyderabad, es sorprendente saber que Haleem en realidad tiene raíces persas. Se come en muchas otras partes del mundo, pero más comúnmente por los musulmanes.

Haleem tradicional está hecho de trigo, cebada, carne: generalmente carne picada o cordero; carne de cabra; o cordero y cordero; o pollo, lentejas y especias. A veces también se usa arroz. Este plato se cocina a fuego lento durante siete u ocho horas, lo que resulta en una consistencia similar a una pasta, que combina los sabores de especias, carne, cebada y trigo. Pero en este mundo ocupado, todo el mundo está buscando algunas alternativas a partir de las cuales puedan destrozar el tiempo.

Aquí hoy tengo la mejor alternativa para el Haleem tradicional y puedo apostar que tendrá un sabor increíble y no te arrepentirás y harás este Haleem todas las semanas, ya que esta receta tarda apenas 30 minutos en cocinarse y no requiere mucho tiempo de preparación. Este Haleem está hecho de Trigo Roto, la gente también lo reconoce por “DALIYA” en India. Haleem es súper saludable y súper rápido. Hoy no agrego carne a esta receta ya que los vegetarianos también pueden disfrutar de este plato, pero para la receta con carne, vea “Consejos de Nisrin”. Entonces, sin perder mucho tiempo, profundicemos en la Receta.

Sin tiempo de preparación

Tiempo de cocción: 30 minutos

Sirviendo: – 4 Persona


2 tazas de trigo partido (Daliya)

1 taza Mix Dal o lentejas (Toor Dal, Urad Dal, Moong Dal, Red Masoor Dal)

2 cucharadas. Ghee

1 cucharada. Jengibre picado

1 cucharada. Ajo picado

1 taza de cebollas fritas

1 cubo de pollo (Knorr o Maggie)

½ cucharadita de polvo de cúrcuma

Chile rojo en polvo

1 cucharada. Mezcla de especias

Chiles verdes (según su gusto)

Sal al gusto

1 taza de hojas de cilantro y menta (picadas)

½ taza de Ghee (para Tadka)

Método: –

1. Remoje el trigo partido y mezcle Dal en agua caliente durante al menos 1 hora o puede remojarlo durante la noche en agua normal.

2. Ahora en una olla a presión, hierva el trigo partido y mezcle Dal con 3 tazas de agua, cúrcuma y poca sal. Silbalo alrededor de 5 silbatos hasta que esté completamente cocido.

3. Ahora en una llama mediana, ponga una sartén y agregue 2 cucharadas. de manteca y agregue las semillas de comino y después de que salpique agregue el jengibre picado y el ajo y saltee durante 1 minuto.

4. Agregue los chiles verdes picados y agregue la Mezcla Dal y mezcle bien. Agregue chile rojo en polvo, Garam Masala y Chicken Cube y mezcle muy bien. Intenta aplastar un poco toda la mezcla como lo haces para Haleem normal.

5. Si siente que la mezcla es muy espesa, agregue agua y deje que se cocine durante 15 minutos.

6. Ahora saque el Haleem de trigo roto en un tazón para servir y, por otro lado, ponga una cacerola pequeña a fuego alto y agregue Ghee hasta que salga humo del ghee y viértalo sobre la parte superior del Haleem de trigo roto.

7. Decorar con cebolla crujiente y hojas de cilantro y menta. Servir caliente.

Consejos de Nisrin

Siempre puedes agregar carne a este Haleem. Marinar los trozos de carne con pasta de ajo y jengibre durante 30 minutos y cocinar junto con el trigo partido y mezclar la mezcla de Dal en la olla a presión. Descansar todo el proceso sería lo mismo.

Está bien si cocinas de más el Trigo Roto y la Mezcla Dal a presión, a menos que no lo quemes.

No agregue demasiada sal mientras hierve la mezcla, ya que va a agregar Chicken Cube, pero el cubo de pollo es completamente opcional. Si no desea agregar un cubo de pollo, agregue las especias de su elección.

25 thoughts on “Trigo Roto Haleem (Español)”

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