Mona says

September 14, 2011

easy peasy haleem

Filed under: Random — by Mona S. @ 6:23 am

For me Haleem’s been an acquired taste. It took me about 20 years to start enjoying it and another 10 years, to even try to make it at home.

The traditional way of making Haleem where we come from is to soak and cook the broken wheat and lentils together and cook the chicken / meat on the side and then add them together and cook a bit longer to let the flavors mesh.

This is a super simple and easy way to make haleem.

Here goes:

Ingredients

2 c broken wheat

2 tbsp each of the lentils: masoor, chana and tuvar

3 onions, sliced finely

3 tbsp ginger-garlic paste

3-4 green chillies

1 tsp garam masala

2 tsp coriander and cumin powders

250 gm chicken or meat

Process

Soak the broken wheat and lentils for 2-3 hours.

In the meantime, pressure cook your meat in plenty of water, and a bit of salt. Once tender, reserve the stock, and shred the meat as fine as you can. Set aside.

Once your broken-wheat-lentils have been soaking for the required time, heat oil, and add the finely sliced onion and fry until brown. Remove about 2/3 of the onions and spread in a large dish so they’re all crispy for garnishing the haleem with later.

To the remaining 1/3 of the fried onions, add ginger garlic paste and all the masalas except the garam masala. Add the broken wheat and lentils and fry for a few minutes. Add the reserved stock. You can cook it as is, but it might take really long – I usually pressure cook for about 30 minutes.

Once the broken wheat and lentil mix is soft, dump it in your food processor. Process until it is all a smooth liquid. Pour it back into your pressure cooker, add the garam masala and meat and water if needed and cook for about 15-20 minutes on low flame.

If you don’t like your haleem chunky with chicken or meat bits like I do, then alternately you could add the chicken and garam masala to the broken wheat and lentils before putting it in your food processor.

Once ready, add a dollop of ghee, some cilantro, some mint, garnish with the fried onions and serve. I like mine with a bit of lemon and yogurt on the side too!

Dig in!

 

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