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The Vegan Haleem

By Chef Vicky Ratnani, 28 Apr, 2017

    The Vegan Haleem By Chef Vicky Ratnani

     

    Ingredients:

     
    1 cup mixed yellow, green and red lentils (dal) 

    250 gms whole wheat or cracked wheat

    400g soy chunks
2 tsp cumin powder
    
2 tbsp red chilli powder 

    2 tbsp ginger garlic paste 

    1 tsp garam masala powder 

    A few coriander leaves
    
A few mint leaves
    
8 cloves

    8 cardamoms
    
6 sticks of cinnamon

    10 black pepper corns 
1tsp caraway seeds

    A few bay leaves

    10-12 green chillies
    
5 tbsp oil or ghee
    
500 gms onions, sliced thinly and fried until brown 
     
     

    Preparation

     
    Soak wheat or cracked wheat overnight. Then boil with the dals till thick and cooked. Heat oil and brown onions and keep aside. 
     
    In the same oil, add red chilli powder first, and then all other spices and salt. Add soy granules and let them brown. 
     
    Keep quarter of the onions and add the rest to the dal mixture. Add water and let it cook till tender. Now add the soaked wheat to the cooking on medium heat till the mixture boils. 
     
    When well blended sprinkle with the rest of the onions, coriander and mint leaves and a sprinkling of garam masala powder. Serve with lime wedges.
     

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