Gluten Free Haleem Recipes

HYDERABADI HALEEM

Steps:

• Soak haleem wheat in water overnight (soak 30 minutes if using cracked wheat). Soak the lentils for 30 minutes.
• Heat oil in a wide deep frying pan and fry sliced onions in batches until light golden brown and crisp. Do not crowd the pan. Drain onions on paper towels and set aside (See note for easy haleem).
• In a cooking pot, heat 1 tablespoon oil and brown the meat. Add ginger, garlic and sauté couple minutes. Then add yogurt and cook 5 minutes.
• Next add half the fried onions, 3 teaspoons garam masala, ground coriander, ground cumin, chili powder, turmeric, ground black pepper, salt, green chilies and stir couple minutes.
• Add two cups of water or stock and bring it to a boil. Lower the heat, place a lid and let it simmer for 1 to 2 hours until meat is well done.
• While the meat is simmering, take wheat, barley, lentils and 4 cups of water or stock in another large cooking pot. Bring it to a boil, lower the heat and simmer for one hour until the grains and lentils are mushy.
• Separate the bones from meat and discard. Shred the meat very well using forks, potato masher or meat pounder and add it back to the meat sauce.
• Using a hand blender or table top blender, blitz the cooked grains and lentils to a smooth paste.
• In a large cooking pot, combine shredded meat with the gravy, grains-lentils mixture, 2 tbsp cilantro, 1 tbsp mint and bring it to a boil. Lower heat and let it simmer for 30 minutes. Add 1 teaspoon garam masala and simmer 10 minutes. Use extra water or stock as needed
• Drizzle ghee on top. Garnish with remaining fried onions, chopped cilantro, chopped mint, toasted cashews. Serve lemon wedges on the side.

GLUTEN FREE HALEEM

Steps:

• Soak lentils and oats overnight or for at least 2 hours.
• Fry the meat in oil. Add spice mix, garlic,and fry. Add 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
• Meanwhile, put the oats and lentils in a pot with 1 teaspoons salt, 1 tsp chili powder and 1/2 tsp Turmeric. Add water and cook on low flame till very soft.
• Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing. Fry the onions on medium heat and add salt, making the onions more crispy.
• When meat and the grains are soft, mix them together, add part of fried onions. Leave on a very low flame and keep mixing and mashing. I like to use hand blender.
• Remove from heat and serve with garam masala, chat masala, fresh Cilantro leaves, green chilies, ginger, fried onions and limes.