That is exactly how I felt Sunday night after a whole weekend of non-stop moving boxes, unpacking, organizing, & eating too many take-outs!
And learned – never to move to a third floor. My legs are not happy at all. But I think the view and nearby park somewhat compensates for that.
I was very exhausted both mentally & physically & all I wanted was to dive into home-cooked, hearty soup. One of my friend suggested Haleem, a thick beef stew popular among Pakistani, Bengali, Indian, Arabic and Persian cuisine.
|Traditionally, the stew is slow cooked with meat, lentils, and broken wheat but it may vary from one region to another.|
For a Haleem newbie, it was just everything a sick-of-take-out soul needed – one pot dish, slow cooked, full of both carbohydrate & protein and big on flavor.
I referred few online recipes and used ingredients that I had available at home.
Chicken & Couscous Haleem
Makes about 4 servings
1/4 cup yellow split peas, dry
1/4 cup orange split peas, dry
1/2 cup couscous, uncooked ( I used this)
1 chicken breast, cubed
1 medium onion, sliced
1 tablespoon ginger, minced
3-4 garlic cloves, minced
3-4 tablespoon Haleem masala ( I used this)
2-3 teaspoon red chili powder
2-3 tablespoon cooking oil
salt, as desired
sliced ginger, fried onions, chopped cilantro, chopped green chili, chaat masala
-In a pressure cooker, boil both yellow and orange split peas for 20 minutes until they are very soft.
-Cook couscous based on instructions from the box.
-Mix split peas and couscous and puree them together.
-Heat a medium pan, add 1 tablespoon oil and fry onions until they are slightly brown. Remove from heat and keep aside.
-In the same pan, add 1-2 tablespoon oil and add garlic, ginger and chicken. Add 2 tablespoon Haleem masala and 2 teaspoon chili powder and fry them together for 8-10 minutes. Add 3/4 of fried onions to the mix and stir everything.
-Transfer the chicken mixture to the pressure cooker along with split peas & couscous. Add water, remaining Haleem masala & red chili powder. (I eyeballed the amount of water that I added to the pressure cooker and continued adding more until the chicken & split peas were very soft and mushy)
-Reduce the heat and allow it to simmer for about 35-40 minutes or until it reaches a thick consistency and chicken,split peas & couscous are pureed well together.
-Garnish it and serve hot.
I ate the stew by itself but I think it goes well with plain white rice or naan bread too.