One-pot Cheat's Haleem
This easy Haleem, made from mince meat, lentils/dhal and whole spices is a simplified but still immensely flavourful take on the Mauritian classic.
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.
Notes
Customise this recipe using dhal/lentils of your choosing.