Mauritian Halim

Mauritian halim is very different to the Indian Halim. Ours is less thick and only black lentils and cracked wheat are used as opposed to multiple grains. The Halim is more like soup rather than a porridge and of course with our french heritage Halim is thouroughly enjoyed with a french baguette ! This is also a very common street food.

                                                                      

INGREDIENTS :
1 kg beef with bones and marrow cut into big chunks
3/4 cup of black lentils soaked in cold water
1 cup of cracked wheat (medium to fine ) soaked in cold water

1 medium onion (fried till crispy and golden brown)

1 small onion
1 tsp of grated ginger
5 cloves of garlic
1 stick of cinnamon
2-3 whole cardamom
3 cloves
2 green chillis

1/2 tsp chilli powder
1/2 tsp of turmeric powder (optional)
1 tbs of ground cumin
1 tsp garam masala
chopped coriander and mint leaves
chopped green onions
3-5 tbs of oil


PREP WORK :
- Crush the small onion, ginger, garlic, cinnamon, cardamom, cloves , green chilli into a fine paste (add water if required)
-Boil wheat in water till soft
-Fry the medium onion till crispy and brown


METHOD :

• Marinate the beef with the paste and salt
• Heat 1-2 oil in a pressure cooker (if you do not have a pressure cooker use a big heavy bottom pot but the cooking time will increase considerably)
• Add the marinated beef and fry for a few mins
• Add all the rest of the spices except the garam masala powder (turmeric powder, cumin powder and chilli powder )
• Add the soaked lentils
• Add about a litre of water and cook till both meat and lentils are cooked through
• Once meat and lentils are cooked, add the wheat to the soup and allow to cook covered on low heat
• Soup will thicken at this stage (adjust salt and thickness by adding more water according to taste)
• Add chopped coriander and mint as well as fried onion
• Simmer unconvered and lastly add the garam masala
• Serve immediately with finely chopped green onions and lemon juice and fresh baguette !