Cheat’s herby lentil haleem
A quicker version of this typically slow-cooked haleem that you can leave to cook during a busy evening.
- 4 tbsp vegetable oil
- 1 tbsp ghee
- 1 tsp cumin seeds
- 2 red onions, cut into small wedges
- 1 tsp crushed garlic
- 2 tsp grated fresh root ginger
- 4 tomatoes, roughly chopped
- 1 tsp turmeric
- 100g/3½oz mung dal, husked, soaked in cold water overnight, or for at least 2 hours, and drained
- 50g/2¾oz urid dal, soaked in cold water overnight, or for at least 2 hours, and drained
- 25g/1oz chana dal, soaked in cold water overnight, or for at least 2 hours, and drained
- 1 tsp coriander seeds, toasted
- 2 tbsp oatmeal
- 1 bunch fresh dill, finely chopped
- 1 bunch fresh mint, leaves separated and finely chopped
- 1 bunch fresh coriander, finely chopped
For the garnish
Heat the oil and ghee in a large, heavy-based saucepan. Add the cumin seeds and cook until they start to pop. Add the onions, garlic and ginger and cook for a few minutes, stirring, until just browned. Add the tomatoes and turmeric and season with salt. Cook over a medium heat until the tomatoes are soft.
Add the lentils and pour in enough water to cover. Turn the heat to low, cover and cook for 20 minutes or until the lentils are soft. You might need to stir in some more water during cooking to ensure the lentils don’t catch on the bottom of the pan.
Stir in the coriander seeds and oatmeal. Add a little more water and all of the chopped herbs and cook for another 10 minutes.
Meanwhile, for the onion garnish, heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onion wedges and fry until crispy and brown. Remove carefully with a slotted spoon and transfer to kitchen paper to drain.
Serve the haleem in bowls with the garnishes sprinkled over the top or in separate small bowls for people to add their own.