Pakistani Haleem

🥘 Ingredients

• moong washed daal 100 grams
• urid washed daal 95 grams
• chana daal 95 grams
• red split daal 85 grams
• pearl barley 90 grams
• basmati rice 100 grams
• salt ½ tsp
• red chilli powder 1 tsp
• garlic 1 tsp
• ginger 1 tsp
• turmeric ½ tsp
• water 1 ¾ litre
• meat 1 kg
• onions 2
• ginger powder ½ tbsp
• chopped tomatoes 1 tin
• garlic 1 tsp
• ginger 1 tsp
• salt 2 tsp
• red chilli powder 1 tsp
• water 1 ¾ litre
• unsalted butter 250 grams
• garam masala ½ tbsp
• lemon juice 1 lemon
• onion 1
• green finger chillies 2
• julienne ginger
• lemon or lime wedges

Lentils

1. 1

   Wash all the moong washed daal , urid washed daal , chana daal , red split daal , pearl barley and basmati rice until the water runs clear.
2. 2

   In a pressure cooker , add all the lentil ingredients with salt , red chilli powder , garlic , ginger , turmeric and add water to cover the top of the lentils. Stir through and cover with the pressure cooker lid and turn the heat on the hob to high. Once you hear the whistling from the pressure cooker, turn the heat down to medium and cook for 15 minutes .
3. 3

   Once the 15 minutes has elapsed, allow the steam to escape from the pressure cooker slowly before removing the lid. Then use a hand blender to roughly blend the lentils (you could also use a food processor to do this). You do not want an entirely smooth texture, a little bit of un blended texture should be kept.
4. 4

   Transfer the lentils to a large bowl or sauce pan and leave to one side.

Meat

1. 1

   Next add meat , onions , ginger powder , chopped tomatoes , garlic , ginger , salt , red chilli powder and water to the pressure cooker, cover with water, place the pressure cooker lid on and turn the heat to high. Once you hear the whistling of the steam escaping, turn the heat down to medium/low. Cook for 15 minutes if chicken, cook for 25 minutes if lamb and turn the heat to medium. The meat should be falling off the bone after this time.

Combining

1. 1

   Shred the meat with a fork or metal tongs and remove the bones from the pan. Then add the contents of the lentils bowl to the meat pan. Add in the unsalted butter and simmer for 30 minutes on low heat. The lentils may have stiffened as it has sat in the bowl, however there should be lots of liquid in the lamb pan for you to stir together with the lentils, this will loosen it up again. Keep stirring to make sure the haleem is not catching on the bottom of the pan. You may want to use the hand blender again to blitz any chunkier pieces of lamb.
2. 2

   Taste for salt and chilli at this point, you can add in more to your taste. Finally add the garam masala and lemon juice .

Serving

1. 1

   Serve with a garnish of onion , green finger chillies , julienne ginger and lemon or lime wedges .