Description
National Daighi Danedar Haleem is a pre-mixed spice blend used to make Haleem, a traditional Pakistani and Indian dish. Haleem is a slow-cooked stew made from a mixture of lentils, wheat, meat, and spices. It is usually served as a hearty and filling meal during special occasions or as a comfort food.
The National Daighi Danedar Haleem spice blend contains a mix of spices such as cumin, coriander, cinnamon, cardamom, cloves, and black pepper. It also contains wheat flour, which helps to thicken the stew and give it a creamy texture.
National Recipe & Lentil Mix for Daighi Danedar Haleem
Meat, Lentils, and Grains Prepared in a Conventional Cauldron
Enjoy the rich and traditional taste of Daighi Danedar Haleem with this perfectly balanced recipe and lentil mix. Ideal for creating a hearty and flavorful meal, this mix is designed for easy preparation in a conventional cauldron or large pot. Simply add meat and follow the instructions for a delectable dish to share with family and friends.
| Brand | National Foods Limited |
|---|---|
| Product Name | Recipe & Lentil Mix for Daighi Danedar Haleem |
| Net Weight | 293g |
| Servings | 1 pack for 400g meat |
| Country of Origin | Pakistan |
| Importer | Transfood Grosshandel, Gothaer Str. 6, 40880 Ratingen, Germany |
| Manufacturer | National Foods Limited, Karachi, Pakistan |
| Certification | HALAL (Certified by Halal Nutrition Council of America) |
| Storage Instructions | Keep dry and away from direct heat and sunlight |
Ingredients
- Wheat
- Spice Mix (Salt, Red Chilli, Cumin Seed, Turmeric, Black Pepper, Acidity Regulator [Citric Acid], Bay Leaf, Cinnamon, Cardamom, Clove, Mace, Nutmeg)
- Gram Lentil
- Split Green Lentil
- White Lentil
- Yellow Lentil
- Barley
May contain mustard and tree nuts.
Cooking Instructions
Preparation Time: 1-2 hours | Cooking Time: 2-3 hours | Servings: 4-6
- Soaking
- Soak the contents of Packet A (lentils and grains) from the National Daighi Danedar Haleem Recipe & Lentil Mix in water for 1-2 hours. Drain thoroughly.
- Boiling
- Boil the soaked lentils and grains in 12 cups of water until soft. Coarsely grind or mash the mixture and set aside.
- Frying
- Fry 2-3 medium thinly sliced onions in 1¼ cup (250g) hot oil until golden brown. Set aside half of the fried onions and oil. Add 1 tablespoon each of ginger paste and garlic paste. Add Packet B (spices) from the mix along with 400g boneless meat. Stir-fry on medium heat for 5-7 minutes.
- Cooking
- Add 5-6 cups of water. Cover and cook on low heat for 60-90 minutes. Shred or mash the cooked meat with a hand masher. Add the mashed lentils and grains, and cook for another 30-40 minutes on low heat, stirring frequently.
- Serving
- Pour the remaining hot oil and fried onions over the haleem. Serve with National Chaat Masala, julienne ginger, lemon wedges, fresh coriander, and mint leaves.
Nutritional Information (Per 100g)
| Nutrient | Amount |
|---|---|
| Energy (kJ) | 1346 |
| Energy (kcal) | 322 |
| Fat (g) | 2.9 |
| Saturated Fat (g) | 0.5 |
| Carbohydrates (g) | 50.0 |
| Sugars (g) | 2.2 |
| Protein (g) | 15.0 |
| Salt (g) | 5.1 |
For inquiries, please contact:
National Foods Limited
F/160-C, S.I.T.E., Karachi-75760, Pakistan.
Email: info@nfoods.com
Website: www.nfoods.com
Imported By: Transfood Grosshandel, Gothaer Str. 6, 40880 Ratingen, Germany.
Product of Pakistan
