Haleem is a stew, which originates from Middle East Asia. The dish is widely consumed in countries like Pakistan, India and other in Central and Middle East Asia. Made with meat, wheat, barley, lentils and spices, haleem is a meal complete in itself. This Middle Eastern dish takes a few hours to cook but the end result is worth every minute of the wait.
Gluten Free Decadence
A wholesome Middle Eastern stew with meat and grains, sans the gluten.
Soak lentils and oats overnight or for at least 2 hours.
Add spice mix and 6-8 glasses of water. Cover and leave on low flame until the meat is extremely soft.
Meanwhile, put the oats and lentils in a pot with 1 teaspoons salt, chili powder and turmeric. Add water and cook on low flame till very soft.
When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing thoroughly. Bring to a boil.
Deep fry onion in oil. Add the oil to the mixture and keep aside the fried onion for garnishing.
Remove from heat and garnish with the fried onions.
Serve with garam masala, fresh Coriander leaves, green chilies, ginger, fried onion and lemon.