Step 1

Start this the day before (or the morning of cooking) by rinsing and soaking the lentils (red and chana) and the rice in enough water to cover them with a tablespoon of vinegar. Soak overnight (or all day) or for 8 hours minimum.

Step 2

When you’re ready to cook, saute the onion in ghee, butter or coconut oil for a few minutes to soften. Add the garlic, ginger root and all the spices and saute for a few more minutes until the spices smell aromatic.

Step 3

Drain and rinse the soaked legumes and rice then add them with the tomatoes, chilli, yoghurt, chicken and water.

Step 4

Bring to boil and then reduce to slow simmer with the lid on for 2 hours.

Step 5

After 2 hours, remove the solids (bay leaf, cinnamon quill) and mash roughly with a potato masher. Traditionally the lentil part of this dish is pureed, but I personally like a bit of texture.

Step 6

When the haleem is almost ready, halve and slice the onion thinly. Cook it in a small pan over a moderately high heat with the ghee until the onion browns and crisps.

Step 7

Serve the haleem with the crisp onion and fresh coriander.

Step 8

It’s also lovely with a squeeze of lime or if young kids find it spicy, serve with natural yoghurt which you can mix into theirs to make it much milder.

Step 9

Re-heat in a pot over a low heat until just hot.

Step 10

Store in an airtight container in the fridge or freezer.

Step 11

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.