Ingredients with Measurements:
- 1 cup of split chickpeas
- 1/2 cup of split yellow lentils
- 1/2 cup of split red lentils
- 1/2 cup of split green lentils
- 2 tablespoons of ghee
- 2 tablespoons of oil
- 1 large onion, diced
- 2 large tomatoes, diced
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, minced
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of garam masala
- 1 teaspoon of turmeric
- 1 teaspoon of red chili powder
- 1 teaspoon of black pepper
- 1/2 teaspoon of cardamom
- 1/2 teaspoon of cinnamon
- 2 bay leaves
- 2 cups of beef stock
- 2 tablespoons of lime juice
- Salt to taste
- 2 tablespoons of chopped cilantro
Special Equipment Needed:
- Pressure cooker
- Blender
Step-by-Step Instructions:
1. Soak the split chickpeas, split yellow lentils, split red lentils, and split green lentils in a bowl of water for at least 4 hours.
2. Heat the ghee and oil in a pressure cooker over medium heat. Add the diced onion and cook until golden brown.
3. Add the diced tomatoes, minced garlic, and minced ginger. Cook for 2 minutes.
4. Add the cumin, coriander, garam masala, turmeric, red chili powder, black pepper, cardamom, cinnamon, and bay leaves. Cook for 1 minute.
5. Drain the soaked lentils and add them to the pressure cooker. Stir to combine.
6. Add the beef stock and bring to a boil. Close the lid of the pressure cooker and cook for 15 minutes.
7. Once the pressure cooker has finished cooking, open the lid and add the lime juice and salt to taste.
8. Transfer the haleem to a blender and blend until smooth.
9. Transfer the haleem back to the pressure cooker and cook for an additional 5 minutes.
10. Garnish with chopped cilantro and serve hot.
Time:
Preparation Time: 4 hours
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information: Calories: 350, Fat: 12g, Protein: 16g, Carbohydrates: 46g
Substitutions for Ingredients:
- Split chickpeas can be substituted with split peas.
- Ghee can be substituted with butter.
- Beef stock can be substituted with vegetable stock.
Variations:
- Vegetables such as carrots, potatoes, and peas can be added to the haleem.
- The haleem can be garnished with chopped nuts such as almonds and cashews.
Tips and Tricks:
- Soaking the lentils for at least 4 hours will help to soften them and make them easier to blend.
- Adding a few tablespoons of yogurt to the haleem will give it a creamy texture.
Storage Instructions:
The haleem can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The haleem can be reheated in the microwave or on the stovetop.
Presentation Ideas:
The haleem can be served with warm naan bread or pita bread.
Garnishes:
The haleem can be garnished with chopped cilantro, chopped nuts, or yogurt.
Pairings:
The haleem pairs well with warm naan bread, pita bread, or rice.
Suggested Side Dishes:
The haleem can be served with a side of raita, chutney, or pickles.
Troubleshooting Advice:
If the haleem is too thick, add a few tablespoons of beef stock or water to thin it out.
Food Safety Advice:
The haleem should be stored in an airtight container in the refrigerator and consumed within 5 days.
Food History:
Haleem is a traditional dish from the Middle East and South Asia. It is made with lentils, beef, and spices, and is often served during Ramadan.
Flavor Profiles:
The haleem has a savory flavor with hints of cumin, coriander, garam masala, and turmeric.
Serving Suggestions:
The haleem can be served as a main dish or as a side dish.
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Region: Pakistani