Recipe Template
Course: GeneralIf you do not have a pressure cooker or instant pot, you’ll want to complete Step One in advance.
Have all your ingredients measured. You’ll want to have a blender or immersion blender and a food processor at the ready.
Ingredients
3-4 lbs meat – boneless (chicken/beef)
6 cups chicken broth
1 cup rolled oats
1 cup split chickpeas
1/2 cup black lentils (aka urad)
1/2 cup red lentils
1/2 cup yellow lentil (aka mung beans)
2 medium tomatoes
1 small green chili
1 teaspoon garam masala
1 teaspoon red chili powder
1 teaspoon salt
1 medium onion sliced thin
3 tablespoon oil
2 tbsp cilantro – chopped
1 inch knob ginger peeled and sliced thin
4-5 clove of garlic – chopped
2 green chilis – chopped
1 lemon cut into wedges
Directions
- Soak all the grains and lentils for at least a few hours. In the Instant Pot, heat oil and sauté the sliced onions until golden. Add the garlic and ginger, followed by tomatoes and the green chili. Add the meat and sauté for a few minutes. Then add all the soaked lentils, chicken broth, garam masala, red chili powder, and salt. Close the lid and pressure cook using the Meat/Stew setting until the meat becomes soft and tender.
- Once cooked, open the pot and remove the meat. Pulse it a few times in the food processor until it’s just shredded, not fully minced. Using an immersion blender, blend the lentils and grains in the pot until smooth and creamy. (If you don’t have an immersion blender, process them in the food processor as well.)
- Add the shredded meat back into the pot, along with the rolled oats. Let it cook down on low heat. Once the mixture starts bubbling, cover and slow-cook until it develops the signature “laced” consistency (resha).
- If you like, prepare a tadka (tempered oil) with fried onions and a sprinkle of garam masala, pour it over the haleem, and garnish with fresh coriander, ginger, and lemon wedges before serving. Serve on its own – as a (really thick) soup. Or with Naan/ Roti.