Okay, so I’ve been trying to eat better, and that includes cutting out gluten. It’s tough, but I stumbled upon this thing called Haleem. I’d heard it was traditionally made with wheat, but I was determined to make a gluten-free version. Here’s how it went down.
The Experiment Begins
First, I gathered all my ingredients. No wheat in sight! I opted for a mix of lentils – red lentils, yellow split peas, and some chana dal. I also grabbed some boneless, skinless chicken thighs because I wanted some protein in there.
Next, the spices. This is where the magic happens. I threw in a bunch of stuff: ginger, garlic, turmeric, chili powder, coriander, cumin, and some garam masala. I even added a cinnamon stick and a few cloves for that warm, cozy flavor.
The Cooking Process
- I started by soaking the lentils and split peas for a couple of hours. This helps them cook faster and get nice and soft.
- While those were soaking, I chopped up the chicken into bite-sized pieces and sautéed them in a big pot with some oil until they were browned.
- Then, I tossed in the ginger and garlic, letting them sizzle for a bit before adding all the spices. The kitchen started to smell amazing at this point.
- I drained the lentils and split peas and added them to the pot, along with enough water to cover everything.
- I brought it all to a boil, then reduced the heat to low, covered the pot, and let it simmer for a good long while – like, three hours. I stirred it occasionally to make sure nothing stuck to the bottom.
The Final Touches
After three hours, the lentils were super soft, and the chicken was falling apart. I took out the cinnamon stick and cloves (don’t want to bite into those!). Then, I used an immersion blender to blend everything until it was smooth and creamy. You could also use a regular blender, but you might have to do it in batches.
I gave it a taste and added a bit more salt and pepper. To finish it off, I fried up some sliced onions in a separate pan until they were crispy and golden brown. I poured the oil into the * were my garnish, along with a sprinkle of fresh cilantro.
I love how the haleem I made has no gluten, and It was rich, flavorful, and totally satisfying. It was a bit of a process, but definitely worth it!
