HALEEM RECIPE

 A hearty porridge cooked with meat, wheat, and lentils is called haleem. This hearty one-pot dinner is a traditional favourite in India and is incredibly tasty and nourishing.

Ingredients;

Lentils and wheat

1 cup of haleem or cracked wheat

1/2 cup of yellow-and-orange lentils, see note

1/4 cup of pearl barley

Making meat gravy;

112 cups of avocado or peanut oil, with the majority being leftover

3 large, finely sliced yellow onions, 4 cups

2 lbs. of lamb (or other meats) with bones

112 tablespoons of ginger, grated

11.2 teaspoons of minced garlic

1 cup yogurt whisked

Garam masala, 4 tablespoons, see note

one tablespoon of chilli powder

1 teaspoon turmeric

1 teaspoon of black pepper, ground

1 teaspoon of coriander, ground

12 tsp of cumin seeds

112 tablespoons salt, to taste

Remove the seeds from two green chilies to make them less hot.

two quarts of water or lamb stock, plus more as necessary

two tablespoons of chopped coriander

1 teaspoon minced mint

2 tablespoons ghee

Garnish

Fresh mint, fresh cilantro, cashew halves, lemon wedges, and ghee are also included.

Instructions;

Haleem wheat should be soaked in water for an entire day (or 30 minutes if using cracked wheat). Lentils should soak for 30 minutes.

Sliced onions are cooked in batches in hot oil in a large, deep frying pan until crisp and light golden brown. Avoid packing the pan. Onions should be drained on paper towels before being set aside (see tip for easy haleem).

Brown the beef in a frying saucepan with 1 tablespoon of oil. Add the ginger and garlic and cook for a few minutes. then 5 minutes after adding the yoghurt.

After that, cook for a few minutes while adding the remaining half of the fried onions, 3 teaspoons of garam masala, ground coriander, powdered cumin, chilli powder, turmeric, ground black pepper, salt, and green chilies.

It will come to a boil once you add two cups of water or stock. When the meat is well cooked, reduce the heat, cover the pot, and let it simmer for 1 to 2 hours.

While While the meat is simmering, combine the lentils, wheat, and barley with 4 cups of water or stock in a separate, big cooking pot. The grains and lentils should be mushy after an hour of simmering after bringing it to a boil.

Remove the meat from the bones, then discard them. Using forks, a potato masher, or a meat pounder, finely shred the beef before adding it back to the meat sauce.

Blend the cooked grains and lentils into a paste using a hand blender or a stand blender.

Shredded meat, gravy, the grains-lentils mixture, 2 tablespoons of cilantro, and 1 tablespoon of mint should all be combined in a big pot and brought to a boil. Allow it to simmer for 30 minutes on low heat. Including 1 teaspoon of garam masala and Cook for ten minutes. Add more water or stock as necessary.

On top, drizzle ghee. Add remaining fried onions, chopped cilantro, mint, and roasted cashews as garnish. Lemon wedges can be added on the side.

Notes;

Use a variety of split, dehusked lentils, such as split urad dal, moong dal, red lentils, and split baby chickpeas (chana dal).

Meats: Additional options include beef, goat, veal, and chicken. Set a new cooking time.

Onions: For finely sliced onions, use a mandolin slicer.

Keep leftovers in the refrigerator for 5 to 6 days. Haleem can be frozen for a few months in modest amounts.

Haleem and paprika are stirred into some heated ghee before it is drizzled over the dish as a flavorful topping.

Sliced chiles, toasted cashews, and julienned ginger are optional toppings.

For this recipe's haleem spice blend, combine 8 green cardamom pods, 2 black cardamom pods, 8 cloves, a 4 inch cinnamon stick, 2 teaspoons of dried rose petals, 1 teaspoon shahjeera, 1/2 teaspoon black pepper, and 1/2 teaspoon mace in a food processor or blender.

Ready-made wheat and lentil mixtures sold in haleem boxes under the Shaan and National brands are available in Indian grocery stores. The spices in their packets are overly strong. I create mine as stated above.

Oil: After frying, the majority of the oil will be left over.

Haleem can be prepared in a slow cooker to the ideal consistency because the lengthy cooking period effectively softens the meat, grains, and lentils.

The cooking time will be reduced by using an instant pot or pressure cooker, which are particularly appropriate for the below simple haleem.

Haleem is simple (if you don't want to sauté onions, that is).

Onions should be sautéed in 12 cup oil over medium-high heat for 20 to 25 minutes, or until they are golden brown. Half of the browned onions should be set aside for garnish.As needed, discard any unused oil.

Brown any meat you add to the saucepan. Add the yoghurt, spices, salt, chillies, ginger, garlic, spices, and so on, and sauté for 5 to 10 minutes.

Add lentils, herbs, and drained broken wheat; avoid using whole haleem wheat. Bring it to a boil after adding 1 12 cups of water or stock. Once the meat is well-done, reduce the heat to a simmer for two hours, stirring frequently and adding water as needed.

Shred the meat and discard the bones. Wheat and lentils are blended. Re-add the meat and simmer.

Garam masala, fried onions, ghee, and chopped herbs go on top.