Anda Haleem Style
PakistaniPakistani RecipesDesi eggsHard
Boiled eggs served over a slow-cooked haleem-style base of wheat, lentils and spices, topped with fried onion, ginger, lemon and chaat masala. A hearty desi comfort dish.
Prep time20 min
Cook time45 min
Total time65 min
Servings4
Ingredients
- 6 Desi eggs, boiled and peeled
- 1/2 cup wheat (gehun), soaked overnight
- 1/4 cup chana daal, soaked
- 1/4 cup masoor daal, soaked
- 1 onion, sliced
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp haldi (turmeric)
- 1 tsp garam masala
- 3 tbsp oil or ghee
- 4 cups water
- Salt to taste
- Fried onion, ginger, green chillies, lemon and chaat masala to garnish
- Naan to serve
Method
- Soak wheat and daals overnight. Boil the eggs for 10 minutes, cool and peel.
- Boil wheat and daals in 4 cups water with haldi and salt until very soft, about 30 minutes.
- Mash the mixture with a spoon or hand blender until thick and smooth.
- Heat oil, fry the onion golden, add ginger-garlic paste, red chilli and garam masala.
- Add the mashed wheat-daal mixture to the pan and cook on low heat for 10 minutes, stirring often.
- Spoon the haleem into bowls and place boiled eggs on top.
- Garnish with fried onion, ginger, green chillies, lemon and chaat masala. Serve hot with naan.
Nutrition — estimated per serving
Calories (estimate)310 kcal
Protein (estimate)17 g
Fat (estimate)13 g
Carbs (estimate)25 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
Food safety: cook the haleem base fully and serve hot; refrigerate leftovers within 2 hours. Allergens: contains egg and wheat. Substitution: use broken wheat (dalia) to shorten cooking time. Nutrition figures are estimates only, based on standard per-egg values. Pakistani alternative: top with a spoon of Desi ghee for extra richness.