Ingredients:
6 tablespoons Desi Ghee
2 pinches of Asafoetida (Hing)
1 teaspoon Cumin Seeds
2 tablespoons Ginger, minced
2 tablespoons Green Chili, chopped
10-12 Curry Leaves
½ teaspoon Turmeric Powder
½ teaspoon Red Chili Powder
1 teaspoon Cumin Powder
1/2 cup Pearl Barley
1 cup Pearl Millet (Bajra)
½ cup Sorghum (Jowar) ½ cup Moong Dal
½ cup Black Rice
1 tablespoon Salt
12 cups of Water
Directions:
1. Prep: In three separate bowls, wash and soak bajra for at least 8 hours; jowar, moong dal, and pearl barley for 30 minutes before cooking.
2. In a kadhai, heat 2 tablespoons of desi ghee. Once hot, add hing, cumin seeds, and curry leaves. Let them crackle for 30 seconds. Add minced ginger and green chilies, sautéing for a minute.
3. Stir in turmeric, red chili powder, and cumin powder.
4. Add the soaked grains, dal, and rice, mixing well. Pour the water and salt.
5. Cook on low heat until everything is soft, stirring occasionally. Drizzle with remaining ghee before serving.
This is a delicious vegan take on the much popular dish of meat, lentils and vegetables commonly known as Haleem. Try it today and it is one that you will keep coming back to without feeling like you are missing out on the taste of the real deal.
Clay pots have such an earthen feel to the cooking process and certainly take your dish to another level. Try this clay pot rice bursting with the flavour of juicy eggplants and a variety of spices it is sure to become a fam favourite!
