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)
- 2 additional onions
- 1 whole garlic
- Salt to taste
- Oil (about 4 tbsp for frying)
- 4 tbsp cracked wheat (blé concassé)
- Chopped coriander and mint leaves, to taste
- Chopped spring onions, to taste (to garnish)
- 4 tbsp haleem spices
Instructions
- 1
Mix dhal and lentils together and wash.
- 2
Cook in a pressure cooker over medium heat with water and salt to taste for 20 minutes, then remove from heat and set aside.
- 3
Wash and soak cracked wheat for 30 minutes.
- 4
Blend 2 onions with whole garlic in a little water and set aside.
- 5
Mix haleem spices with 1 cup of water and set aside.
- 6
Marinate chicken with garlic and ginger paste and salt to taste.
- 7
Heat oil in a large pan, add the marinated chicken, and stir fry for 5 minutes.
- 8
Add the mixed haleem spice paste and 1 cup of water.
- 9
Add the onion garlic paste, mix, cover, and cook for another 5 minutes.
- 10
Pour the cooked dhal and lentils from the pressure cooker into the pan, adding water if needed.
- 11
Add the soaked cracked wheat and a handful of fried onions.
- 12
Add half the chopped coriander and mint leaves and salt, cover, and cook over medium heat for 15 minutes.
- 13
Garnish with fried onions and the remaining chopped coriander and mint leaves.
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