Gluten Free Haleem Recipes

HALEEM

Steps:

• Wash wheat and pulses then soak in water for 1-2 hours. Boil in water until tender stirring frequently.
• In a separate pan fry half the quantity of onion until light brown. Add the meat, one sachet of Laziza Haleem Masala and fry for 5 minutes. Now add 1-2 glasses of water, cover and cook on low heat until the meat is tender and the ghee/oil separates.
• Now transfer the meat masala to the wheat/pulses pan, mix well and simmer for about 30-minutes. Stir rigorously with a wooden spoon, or, put half the wheat/pulses in a blender for coarse grinding and then mix back inches.
• Fry the remaining sliced onion in ghee/oil and season the Haleem with it. Cook on a low heat for a few more minutes.
• Serve with chopped green coriander, green chillies, ginger slices, Laziza Chaat Masala and fresh lemon.

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.