Happy Sunday! I have a funny story for you today! A couple of years ago my mom kept asking me “why haven’t you been asking me to make you some Haleem?” I told her that I hadn’t been craving it so much and brushed it off. This happened over and over again. The truth was that I discovered I could make it in an @instantpot! This pot makes haleem in half the time that it took her to make it. Haleem is a very hearty South Asian stew made of lentils and meat (which can be optional). I know this dish is normally pretty time consuming, but I had found a simpler way and wanted to show her as soon as I had perfected it.
I decided to start cooking more traditional foods as my children got older because I really wanted them to have the same flavors I grew up with and know about their culture. Alot of times kids have a tougher time eating traditional South Asian foods because they tend to be on the spicier side. With my cooking approach, I’ve tried to cut down on the cooking time, along with the level of spice, while not sacrificing on the flavor one bit.  This dish does exactly that!
Recipe
Haleem
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Loading...Ingredients
- Haleem
- One packet of @shanfoodsglobal haleem mix (includes grains and spice packet)
- 1lb of lean stew beef
- 2 tbsp of canola oil
- 1/4 cup of moong daal (yellow lentils)
- 1/2 tablespoon of cumin seeds
- 1/2 cup white onion chopped
- 1-2 tbsp of ginger garlic paste
- 3-4 tbsp haleem masala
- 1 tsp of ground cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1/4 cup of chopped cilantro
- 1/4 cup fried onion
- 3-4 cups of water
- 1 tsp of salt (if needed)
- Garnish
- 1/4 cup chopped cilantro
- 1/4 cup fried onions
- 1 jalapeño sliced
- 1-2 lemons (cut into wedges)
- Chaat Masala
Instructions
Start by heating your Instant Pot on the sauté mode. When the pot is warm, add your canola oil, cumin seeds, and chopped onion and stir to toast. Once the onions have a little bit of color on them, add your beef, 2 tablespoons of the haleem masala and your ginger garlic paste and mix everything together. Get a little bit of color on your beef before adding your bag of grains and lentils (make sure you wash them beforehand). Add the additional lentils at this time as well along with the tumeric. Coat everything in the spices and then add 3-4 cups of water. Stir well and seal the Instant Pot. Next, select the pressure cook mode on the multi grain setting for 30 minutes.
Once the timer is up, release the pressure and open the lid carefully. Stir and make sure everything is nice and tender. Add the paprika, fried onion, and additional haleem masala. Take out a few pieces of the beef to chop and add them back in after you have blended the other mixture. I usually keep most of my meat in the pot and hand blend everything together. Blend the mixture until it comes to a consistency of your liking. Taste for salt, add chopped cilantro and mix everything together and serve. I feel haleem is such a warm and comforting dish which is made perfect with the toppings. A must add for me is a squeeze of lemon, a tsp of vinegar, a few jalapeños, some fried onions and a pinch of chaat Masala. I hope you enjoy it as much as I do!
