Haleem

Haleem

Haleem is a very popular dish in India, Iran and Pakistan. It is a sort of spiced porridge made from wheat, which also frequently contains oats, barley, lentils and meat. To me it is just like liquid bread. Num num ... It is usually slow cooked for several hours but I sort of rushed the recipe for those who don't have time. It is made both in a sweet and savory version and is often served for breakfast but for me it is an all time dish. We usually have it for dinner. Many people compare Haleem to oatmeal but I think this comparison does not do it justice - it is likely a comparison made by somebody unfamiliar with oatmeal. Haleem has diverse flavors and usually has meat in it. The recipe I have here is a savory version which is closest to an Indian favorite called Hyderabadi Haleem. This recipe isn't low-fat, low-calorie, gluten-free, dairy-free, vegan, or All-American, but it's really good.

Haleem

serves 4

Ingredients

• 1 tbsp ghee
• 1 large onion, coarsely chopped
• 3 tbsp ginger garlic paste
• 5 green chiles, chopped

• 1 cup bulgur #3
• 1/2 cup steel cut oats
• 1 tbsp each dry yellow split peas, lentils, red lentils, green split peas
• 1 tbsp cashews
• 1 tbsp almonds
• 1 tsp peppercorns

• 2 tsp cinnamon
• 1 tsp cardamom
• 1 tsp allspice
• 1 tsp cumin
• 1/4 tsp cloves
• 1/2 cup yogurt
• as needed water/stock/milk
• to taste salt

• 1/2 lb chicken/turkey/lamb, shredded 
• for garnish fried onions

Cooking Directions

1. Melt the ghee in a large, preferably non-stick pot. Saute the onions and chiles and add the garlic ginger paste. Add bulgur, oats, peas and lentils, nuts and pepper corns. Fill with stock, 1 inch over all ingredients and cook on medium low heat for an hour or until everything is cooked. Don't forget to stir occasionally to prevent sticking. Add water or stock as necessary. Do not add too much liquid at once - it makes the Haleem runny instead of chewy.
2. Add the spices and the yogurt and use an immersion blender to process until the Haleem is smooth. If the Haleem is too thick for the immersion blender, add some milk/broth/water and then use the blender.  Adjust the salt if necessary.            
3. If you love meat like me, add some shredded meat. It could be chicken, turkey or lamb. My favorite is turkey. 
4. Let it simmer on low heat for about half an hour, or until reduced to the desired consistency.
5. Sprinkle with some fried onions and serve.

Tips:

If you do not have an immersion blender don't worry. You can grind the dry grains, peas, lentils, peppercorns and nuts in a food processor before adding to the pot, and chop the onions and chiles fine.

If you don't have the variety of split peas and lentils just use the ones you have. Different lentils, peas, or even other beans will lend different flavors.

Vegetarians can substitute more nuts for meat. Cashews, almonds, and walnuts would work well.