Haleem

Ingredients

Instructions

1. 1

   Rinse the cracked wheat, barley, chana dal, masoor dal, and moong dal in several changes of water until the water runs mostly clear. Soak them together in cold water for 15 minutes while you prepare the rest; this short soak helps them break down faster within the 60-minute timeline.

2. 2

   In a pressure cooker or electric pressure cooker on sauté mode, heat the neutral oil over medium-high heat. Fry the sliced onion, stirring often, until deep golden brown, 8-10 minutes. Remove about one-third and reserve for garnish; leave the rest in the cooker. Properly browned onion is essential for haleem’s depth, but do not let it turn bitter or black.

3. 3

   Add the beef and sear for 3-4 minutes, stirring to coat it in the onion. Add the ginger-garlic paste, haleem masala, Kashmiri chili powder, turmeric powder, and salt; cook for 1-2 minutes until fragrant and the raw aroma disappears. Toasting the spices briefly in the fat intensifies their flavor.

4. 4

   Drain the soaked grains and lentils, then add them to the cooker with the water. Scrape the bottom well to release any browned bits, then lock the lid and pressure-cook: 30 minutes at high pressure in a stovetop cooker or electric pressure cooker. Let the pressure release naturally for 10 minutes, then vent the rest. This is the only realistic way to achieve a proper haleem texture in about 60 minutes.

5. 5

   Open the cooker. The beef should be very tender and the grains nearly dissolved. Use a sturdy whisk, potato masher, or immersion blender to mash the mixture until thick, stringy, and velvety; leave a little texture if you like. Simmer uncovered for 5-8 minutes, stirring frequently so it does not catch on the bottom, until it reaches a spoon-coating porridge consistency.

6. 6

   Stir in the ghee and garam masala. Taste and adjust salt if needed. Rest the haleem off the heat for 5 minutes; it thickens further as it stands.

7. 7

   Serve hot in bowls. Top with the reserved fried onion, ginger julienne, coriander, mint, and green chili. Offer lime wedges on the side for squeezing over just before eating; the acidity brightens the rich, slow-cooked flavors.

Nutrition per serving

Notes

• •For the best texture within 60 minutes, a pressure cooker is strongly recommended; traditional stovetop haleem takes several hours.
• •If the haleem becomes too thick, loosen it with a little hot water and simmer briefly; if too thin, cook uncovered and stir until it tightens.
• •Haleem is traditionally eaten with naan, sheermal, or on its own as a rich one-bowl meal.
• •If your haleem masala already contains salt or a lot of chili, adjust the added salt and chili powder slightly.

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