Haleem
Halim or Haleem is a popular dish originating from the Middle East, India and Central Asia. This dish is laden with wheat, barley and lentils giving it a thick rich soupy texture and with plentiful pieces of meltingly tender meat that have been slow cooked together. It can take hours of slow cooking to make this dish but you can get a tasty version within 1.5 hours.
Ingrédients de la recette
- 1 Kg Boneless Chicken (cut In Pieces)
- 1 Cup Yellow Split Peas (dhal Ti Pois)
- 1 Cup Chana Dal (dhal Gram)
- 1 Cup Black Lentils (lentil Noire)
- 1 Cup Red Lentils (lentil Rouge)
- 2 Tbsp Garlic And Ginger Paste
- 1 Kg Onions (sliced And Fried)
- Additional 2 Onions
- 1 Whole Garlic, Salt And Oil
- 4 Tbsp Cracked Wheat (blé Concassé)
- Chopped Coriander And Mint Leaves
- Chopped Spring Onions(to Garnish)
- 4 Tbsp Haleem Spices
Instructions
- 1
Mix dhal and lentils together and wash
- 2
Cook in pressure cooker with medium heat for 20 mins adding water and salt to taste
- 3
Remove from heat and set aside
- 4
Blend 2 onions with garlic with a little water
- 5
Mix haleem spices with 1 cup of water
- 6
Marinate chicken with 2 tbsp garlic and ginger paste and add salt to taste
- 7
Heat oil in pan and add chicken. Stir for 5 mins
- 8
Add mixed spices and 1 cup of water
- 9
Add onion garlic paste
- 10
Pour dhal and lentils from pressure cooker to pan (add water if needed)
- 11
Add soaked cracked wheat and handful of fried onions
- 12
Add half the chopped coriander and mint and salt and let cook for 15 mins
- 13
Garnish with fried onions and remainder of coriander and mint
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