Quick Haleem

Haleem with garnish

Utensils:

Pressure cooker or Dutch stove, wooden spatula

Ingredients:

Country soupmix from super market, discard any beans: 1 packet

Boneless meat: 1cm cubes or minced meat for even quicker Hyderabad variety: 500 gms

Ginger garlic paste: 1 tb sp

Haleem spice mix: 1 packet

Ghee/ butter: 2 tb sp

Boiling water: 6 cups

Lemon juice: 1tbsp

For garnish:

Crispy fried onion: 3 tb sp

Sliced lime

Ginger: thinly sliced

Mint leaves: handful, teared or chopped

Corriander leaves: handful, teared or chopped

Preparation:

Mix all the spices and ginger garlic paste with meat.

Melt ghee in the pressure cooker and add the meat. Stir well and cook until water starts to come out. Add country soup mix and continue to stir until spices are well mixed with the soup mix.

Add the boiling water and seal the pressure cooker. Cook for 20 minutes

Open the pressure cooker and check if lentils are very soft and meat is tender. Take out the meat and chop to fine pieces for Hyderabad variety or keep in chunks for khichra variant.

Mash the lentils with wooden spatula while continuing to cook on medium heat. Once well mashed and soup is thick stir in meat and lemon juice. Cook for another 5-10 minutes in low heat.

Garnish with above and serve hot.