This bowl of deliciousness is our take on a Mauritian haleem. Think of it as the Indian-spiced version of the chilli con carne. Easy to make, this nutritious bowl packs incredible flavour.
Haleem or halim is a meat and lentil stew/soup, popular in the Middle Eastern and Indian region. In Mauritius, haleem is a comforting street food, eaten as a thick soup. In our childhood days, haleem vendors served the soup in colourful plastic bowls with a Chinese soup spoon (weird, but tradition!). Its appeal is no mystery; the explosion of flavours and melt-in-the mouth slow-cooked meat are irresistible.
We love a good haleem! However, we do not always have the time for slow cooking meat. Thus, this one-pot cheat’s haleem was born. It uses mincemeat and whole spices with the usual lentils. Although, it is a simplified take on the classic, it still preserves the flavours of the dish. A traditional haleem is also thickened with wheatgerm/barley. We prefer ours thinner, with pulses that soften but retain their shape.
This recipe starts with frying onions which imparts flavour to the dish. Next, whole spices are thrown into the pot, followed by the mince, lentils and herbs. Cover with water and simmer, et voilà! This is one of those dishes that tastes infinitely better than it looks.
As with all soups, toppings are the best part. We reserved fried onions and coriander for a final sprinkling and always have a piece of crusty baguette for some dunking action.
QUESTIONS YOU MAY HAVE ABOUT HALEEM
Can I use another mince?
Sure! You could also use chicken pieces. Alternatively, skip the mince altogether for a vegetarian soup.
What if I do not have a large non-stick pot?
The recipe still works! However, be mindful that the mince might stick whilst browning and keep moving it around.
One-pot Cheat’s Haleem
Ingredients
- 2 tbsp olive oil (or vegetable oil)
- 1 medium onion
- 250 g lamb mince
- ½ cup brown lentils (or other lentil)
- ½ cup split yellow peas, soaked overnight (or other dhal)
- 2 cloves garlic, chopped
- 1 inch ginger
- 4 tbsp mint leaves, chopped (¼ cup)
- 4 tbsp coriander leaves, chopped (¼ cup)
- ½ tsp salt
- ½ tsp chilli flakes (optional)
Whole spices
- 1 tsp cumin seeds
- ½ cinnamon stick
- 4 cloves
- 3 cardamom pods
Instructions
- Thinly slice the onion. To a large non-stick pot over medium heat, add the olive oil followed by the onions once the oil heats up.
- Allow the onion to become golden brown and crispy for 7 to 10 minutes. Remove and reserve half of the onions for topping.
- To the remaining onions, add in the whole spices, chopped garlic and ginger (or garlic ginger paste) and stir for a minute or two until fragrant.
- Push the onions and spices to one side of the pan. Add in the mince, breaking into small pieces and allow to brown slightly on the outside.
- Tip in the lentils, and soaked dhal, salt, mint and chilli (if using) and cover with 4 cups of water. Cook covered until the lentils and dhal are softened (around 20-30 minutes).
- Turn off the heat and add half of the coriander to the haleem. Last, fish out the whole spices (they tend to float at the surface).
- Serve the haleem along side a crusty baguette, with lemon slices and topped with the reserved fried onions and chopped coriander.