I created this soup when I was simply craving Haleem.It's a great soup with fewer calories and it did satisfy my cravings for Haleem without the extra pounds.A garden salad and some brown bread ...what else could one ask for?Perfect for suhoor too!
3 cups Lamb stock
1 tbs of moong beans
1 tbs red lentils(masoor dal)
1 tbs yellow split peas(chana dal)
1 tbs pigeon/yellow lentils (tur dal)
1 tbs black gram(urad/mash ki dal)
1 tbs Barley
1 tbs haleem spices(masala)
2" ginger piece/4 garlic cloves
a fistful of mint leaves
2 onion sliced finely
salt as required
Method:To prepare the lamb stock,first saute the bones from a leg portion of lamb with the bone marrow intact and all fat trimmed in a tbs of oil till the color changes and raw smell disappears.Then,add six cups of water along with a few pepper corns,a stalk of celery,a thumb size piece of ginger crushed, a few garlic pods, and two bay/laurel leaves and simmer on a very low flame for an hour or so.Keep removing the froth that forms on top and boil till stock reduces to half( 3-4 cups).Strain and just use the liquid.You could use chicken stock instead and the rest of the process would be same as above
Now, pressure cook all the lentils and barley after having soaked them for fifteen minutes.Mash the lentils and barley with the back of a spoon or alternatively, blend into a smooth paste.Mix the mashed lentils and barley with the lamb stock and return to the stove in a thick saucepan, cook on a low flame, adding salt and haleem spices.In case, you do not have haleem spices use 1 tsp of coriander powder, 1/4 tsp cumin powder, and 3/4 tsp garam masala .You can increase or decrease spice content as per your taste.Simmer for fifteen minutes after reducing the flame.
Now, brown the onion slices in the remaining oil and sprinkle on top of the the soup and serve it with mint leaves, and a twist of lemon on the side to add a tangy flavor to the soup.Fine sliced green chillies and juliennes of ginger are optional for the garnish.Yields three servings.