Sometimes, you want a quick meal; something that is easy to put together and eat. Other times, a slow meal is what you’re craving. In the case of haleem, you’ll be able to enjoy the process of making the meal, plus the end result (isn’t it great when you can love the journey AND the destination?). But, just because haleem is a slow-cooking kind of meal, that doesn’t mean that it’s hard to create. This easy vegan haleem recipe only uses a few key ingredients and a package of Shan haleem recipe mix.
One of my favourite things to do with my friends is cooking food together. We pick out a recipe, go to a nearby grocery store for ingredients, then begin the cooking process. We always choose recipes that are a little on the long side, so that we can spend as much time as possible enjoying the cooking process.
SLOW MEALS BRING US TOGETHER
It’s not just the slowness of the cooking process that my friends and I like, but also dragging out the time it takes us to eat. We like sitting at my dining table with cloth napkins, placemats, and a home-cooked meal that we prepared together. We catch up while we cook and also while we eat. This is real happiness in my eyes. I enjoy these cooking days so much more than when I meet my friends for dinner at restaurants.
When I talk with my friends, we often bring up memories of meals we’ve created together. This easy vegan haleem dish is no exception. It’s delicious served with naan, roti, or basmati rice. I always like to have something spicy on the side, like green chilies. Plus, I always have limes and onion slices on the side, too.
You can find Shan Foods products, like haleem, in Indian grocery stores, on Amazon, or in the “ethnic” aisle in your local grocery store. You’ll find other products from Shan Foods, including Nihari Recipe Mix and Ginger Garlic Pastes.
½ cup oil
1-2 tablespoon garlic paste
1 Medium onion (sliced)
1 ½ cup wheat (bulgur/cracked)
1 ½ cup dal channa (or split yellow lentil)
1 packet Shan Haleem mix
Heat oil, add garlic paste, and Shan Haleem Mix. Stir-fry for a few minutes.
Add 5 cups of water, lentils, and wheat. Cover and simmer for half an hour. Stir occasionally.
Coursely grind the curry with a wooden spoon or grind in a blender for 1-2 minutes. Avoid grinding into a paste.
Cook on low heat for 1/2 an hour. Stir Occasionally. Add additional water, if needed.
In a frying pan, heat 2 tablespoons of oil and fry onion until golden. Pour into haleem. Cover and simmer on low heat for 20-30 minutes.
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