Winter has arrived in Mauritius, bringing with it a craving for warm, comforting meals in the evening. What better way to satisfy this than with a delicious bowl of halim?
Halim is a beloved dish in Mauritius, known for its richness in protein, fiber, and iron. This slow-cooked meal is a great way to stay warm and energized during the colder months. Additionally, halim is packed with antioxidants, which help protect your body from illnesses, especially during the winter when colds and viruses are more common.
Ingredients for 5 people
- 500 g of beef or mutton (cut into pieces)
- 50 g of red lentils
- 50 g of black lentils
- 50 g of split peas
- 50 g of cracked wheat
- 1 onion
- 2 cloves of garlic
- 1 piece of fresh ginger (grated)
- 2 tablespoons of ground cumin
- 1 teaspoon of ground turmeric
- 1 teaspoon of chili powder (optional)
- Freshly chopped coriander (for garnish)
Recipe
1. Rinse and drain the lentils and split peas. In a pressure cooker, brown the beef or mutton pieces in a bit of oil until they are well-seared.
2. Finely chop the onion, garlic, and ginger. Add them to the meat and sauté for a few minutes until they become fragrant. Stir in the spices, making sure to coat the meat evenly.
3. Add the lentils, split peas, and cracked wheat to the pot. Pour in about 2 liters of water and let it simmer for around 2 hours, stirring occasionally to achieve a smooth texture. Add more water if needed to adjust the consistency.
4. Once the halim is cooked, taste and season with salt and pepper as desired. For a fresh touch, sprinkle with chopped coriander and crispy fried onions.
Tips
Halim is usually served with a squeeze of lemon juice in the bowl. It tastes even better the next day, making it an ideal dish for batch cooking during winter.
