Anda Haleem Brunch Bowl
PakistaniBrunchDesi eggsMedium
Warm haleem topped with a sliced boiled egg, fried onions, ginger and lemon. A slow, hearty brunch bowl that turns leftover haleem into something special.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 4 Desi eggs boiled and peeled
- 4 cups haleem (ready or leftover)
- 1 onion sliced and fried crisp
- 1 tbsp ginger juliennes
- 2 green chillies sliced
- 1 lemon cut into wedges
- 2 tbsp chopped coriander
- 1 tsp chaat masala
- 4 naan to serve
Method
- Heat the haleem gently until piping hot, adding a splash of water if it is too thick.
- Slice the boiled eggs in half.
- Spoon the haleem into bowls.
- Top each bowl with egg halves, fried onions, ginger, chillies and coriander.
- Sprinkle with chaat masala and serve with lemon wedges and warm naan.
Nutrition — estimated per serving
Calories (estimate)400 kcal
Protein (estimate)22 g
Fat (estimate)16 g
Carbs (estimate)40 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Boil the eggs until fully firm and reheat the haleem until steaming hot right through; never serve lukewarm leftover haleem. Contains egg and wheat (naan). Ready-made haleem from a trusted shop works well, and roti can replace naan. Store leftover haleem in the fridge and use within two days. Nutrition values are estimates and vary with exact ingredients and portion size.