Haleem is a popular dish that combines meat with lentils and wheat. It has its origin in Arabic food, but it has been adapted to suit Indian tastes and ingredients. There are many different ways to make haleem, but the basic method is to cook the ingredients together for a long time on low heat, until they form a thick paste-like consistency.




Tips & Knowledge:


-Traditionally haleem is cooked in a large pot over an open fire for up to ten hours, frequently stirred by hand. This results in a very smooth texture. In this recipe we're cooking in a pressure cooker, which speeds up the process considerably.

INGREDIENTS


1 tablespoon vegetable oil (ghee works well, too)


1 cup yellow split peas, rinsed and soaked in water for 2-3 hours


½ cup red lentils, rinsed and soaked in water for 2-3 hours


½ cup barley, rinsed and soaked in water for 2-3 hours


4 tablespoons butter


2 bay leaves


2 whole cloves


1 teaspoon cumin seeds


1 teaspoon coriander seeds


¼ teaspoon fennel seeds


¼ teaspoon black peppercorns


1 whole cinnamon stick


6 green cardamom pods, whole


8 black cardamom pods, whole and smashed with the flat side of a knife to open them up a bit. Remove the seeds inside the pods. (You can use the seeds only if you don't have access to black cardamom pods.)


10 whole dried red chilies, optional (for spicy Haleem)


1 cup diced onion (about 1 medium onion)


3 tablespoons minced fresh ginger root (about 1 inch piece) or 2 teaspoons ground ginger (if you are using ground ginger powder then use less as it is stronger than fresh ginger)



-If you don't mind the extra work, try cooking your haleem over an open fire as per tradition; it makes all the difference!



To cook haleem, you must first soak the wheat and lentils overnight. The next day, cook the lentils until they are soft and place them aside. Next, add the wheat to a pot with water and simmer for about an hour. When the wheat is soft, add meat and continue to simmer until it is tender. Then add the lentils back into the pot along with garlic, ginger, whole spices and salt. Add small amounts of water to thin out the consistency as needed. Simmer for another hour or two until it reaches a thick stew-like consistency. Remove from heat and serve in bowls with a garnish of fresh herbs such as coriander (cilantro) or mint leaves, as well as crispy fried onions or nuts.