Haleem

In Cape Town the weather is changing so I thought it would be a good idea to post a Haleem recipe. This recipe will be different from the haleem most people know in South Africa, but it is worth the time and effort.   The recipe I use is based on one I learnt while staying in Karachi and has become a favourite of my family. This includes my extended Captonian family.  

Before I start rattling off ingredients it would be best to explain a few concepts that would make this dish successful.   The meat, haleem can be made with both beef and chicken. But, most people feel that if you put that amount of effort into food go for the beef. When I use beef it's either Silverside or Topside, any boneless beef can work. Tough cuts are fine because it cooks forever (requires lots of patience like children to reap rewards). When using chicken I prefer chicken breasts, but have successfully used mixed chicken portions. Most important is to skin the chicken. The chicken I cook on the bone and remove the bones later.  

My husband who is Pakistani (an exceptional cook in his own right) is quite finicky about his food so I'll explain another concept about meat in haleem. The meat should be cut with the grain, when the meat is later, for lacking a better word, smashed the fibres will still be visible. Using a grinder or blender is not an option if you want this effect.   The next topic to deal with is the grains and dhal (lentils). The basic rule would be that your grains should weigh the same as your lentils. I use a mixture of three grains and four lentils. The grains are interchangeable according to availability. The same can be said for the lentils (dhal)    

Ingredients:  
1kg Beef / Chicken
500g Whole barely
250g Whole Wheat
250g Whole Rye 

400g Channa Dhal 

200g Red lentils (Masoor or locally what we know as dhal)
200g Moong dhal (Mung beans or lentils)
200g Yellow pea dhal
4 tablespoons Garlic and Ginger paste
3 tablespoons Chilli powder
1 tablespoon Coriander powder
2 teaspoons Tumeric
2 tablespoons Garam masalah
1/4 cup Oil Salt to taste  

Ingredients for tempering / garnish:
1/4 cup Oil
2 tablespoons Crushed chillies
4 cloves sliced Garlic
1 tablespoon Whole Zeera  

To serve:
Chat masalah
Fresh dhunya
Fresh mint
Lemon Sliced
Green Chilli
Brown onions
Fresh ginger cut in jullienne strips  

Method:
Take all the grains and dhal, and rinse them at least three times. Then leave over night to soak in a container big enough for them to expand. The water should be sufficient,  it should cover the grains and dhal by +/-10cm.   The next morning put the soaked grains and dhal on to boil add more water. Cook on a high heat untill it comes to a rapid boil, then lower it and cook untill soft. Please don't add any salt at this point, salt can make it impossible for dhal to cook soft. Take the meat, garlic and ginger, dry spices and oil. Add them to a pot and cook on high heat for 10 min, then add 4 cups of boiled water and cook on medium heat until soft. I'm sure that you will know that the chicken will cook much faster. The idea is that the meat is so soft you can pull it apart. Best way to check is to take a piece of meat, rinse it under cold water. If you can break the meat between your fingers then its done. Once both dhal and meat are soft combine them making sure that all the masalah of the meat is added. Now you can add salt and cook on low heat. Remember the longer haleem is cooked the better the falvour. If I start cooking it a 9am then its for supper. As the haleem cooks stir regularly to prevent it catching on the base of the pot. While it is cooking remove meat and using a wooden spoon squash the meat on a plate or cutting board. This is where you would remove the bones of the chicken. Tip if the haleem does stick to the bottom, remove from heat leave it for a few minutes and scrape the bottom clean with a wooden spoon. As it cooks you might need to add water. The consistency should be that of thick oat meal, but not so thick that it holds its own shape. For best results the dhal and grains should not be visable and again the picture of oatmeal should help. Once you have reached this effect you can turn off the heat.  
Before serving prepare all the ingredients that is required to serve.
Pepare the ingredients for tempering. Heat 1/4 cup of oil in a pan, add whole zeera, sliced garlic and crushed chillies. Fry for 2 to 3 minutes and pour over haleem. Stir in thoroughly and serve.  
My kids prefer eating it with naan. Keep all the serving items (fresh mint, fresh dhunya, etc) separately so that everyone can choose what they want to garnish there haleem with.