Friday, 8 May 2015

Soya Haleem

Haleem is a popular curry prepared during Ramzaan with meat and various dals. Here's a vegetarian version of it made with soy granules.A recipe that Vicky Ratnani taught at the sikandalous cuisine master class at MySquare.

8-10 cloves of garlic
30 gm of ginger
3 green chilies
3 Tbsp olive oil
250 gm onions, thinly sliced
1 Tbsp red chilly powder
1 cinnamon stick
2-3 cloves
5-6 black peppercorns
2-3 cardamom pods
2-3 tsp cumin seeds    
2-3 bay leaves
1 cup soy granules
30 Grams  Oats
3 Tbsp green gram
3 Tbsp red lentil
3 Tbsp black gram
40-50 gm whole wheat or cracked wheat
200 ml vegetable stock
1 tsp  jeera powder
1 tsp coriander powder
1 tsp  garam masala
1/2 tsp turmeric powder
A few chopped coriander leaves
A few chopped mint leaves
2 Teaspoons Freshly Ground Kababchini

In a blender add ginger, garlic and green chilies and blend into a rough paste.

In a hot pan, fry the onions till golden brown in olive oil. Transfer some into a bowl. Leave the rest in a pan.

Add the red chili powder and the ginger, garlic and green chili paste to the onions in the pan. Stir well till lightly combined.

Add the other spices like cinnamon, cloves, black peppercorns, whole cardamoms, cumin seeds and bay leaves.

Now add the soy granules to the above and saute well.

Then add the green gram, red lentil and black gram. Give it all a nice mix.

Then add the cracked wheat and the leftover cooking water of the dal and 200ml of the vegetable stock.

Mix well till all the ingredients come together.

Add the powder spices- cumin powder, coriander powder, and turmeric powder and garam masala.

Season it with salt and some fresh coriander.

Cook well till all the stock is absorbed and the dal and broken wheat are soft enough to mash or blend.

Garnish it with fresh coriander, mint leaves, chopped green chilies and lime.
My notes:
Soak lentils / Wheat overnight.
Soak Soy 30 minutes and squeeze out water.
I used Ghee
Kababchini takes this to wonderful heights.
Infuse a lot of fresh Pudina/Mint leaves towards the end and if needed finish with a twist of lemon juice.
I cooked everything long and slow on a tandoor which I had to bring inside the house as it was 43C yesterday !

Sikandalous Cuisine

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