Beef with Cracked Wheat & Lentils

(Haleem)

I know you may never have tried meat and grains cooked together and then blended into—let’s be honest—a paste. How could anyone consider this a good thing, you ask? Tell you what. Don’t knock it till you try it. Millions of Indians and Pakistanis will tell you of the many joyful moments they’ve spent with a dish of haleem in front of them. Substantial, creamy, comforting, and satisfying, it’s a dish you must make at least once. You can also substitute chicken for the beef or lamb.

{ Serves 4 }

Active Time	Function	Release	Total Time
30 minutes	Sauté; Pressure/Manual (High)	Natural/Quick	1 hour 25 minutes

Dietary Considerations: Egg-Free, Nut-Free, Soy-Free

• For the meat
• ¼ cup Ghee
• 2 cups thinly sliced yellow onions
• 1 pound beef or lamb stew meat, cut into 1-inch cubes
• 4 cups water
• ½ cup cracked wheat
• ½ cup split chana dal (split brown chickpeas) or a mix of other dals, such as urad dal (split black lentils), toor dal (split pigeon peas), or split red lentils
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 2 teaspoons Garam Masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper
• For serving
• ½ cup chopped fresh cilantro
• ¼ cup julienned fresh ginger
• 2 tablespoons Ghee, melted

1. For the meat: Select SAUTÉ on the Instant Pot. When the pot is hot, add the ghee. When the ghee has melted, add the onions and cook, stirring, until browned and crispy, about 10 minutes. Remove half the onions and set them aside for garnish. Select CANCEL.

2. Add the beef, water, cracked wheat, dal, ginger, garlic, 1 teaspoon of the garam masala, the cumin, coriander, turmeric, and cayenne to the pot.

3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 35 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

4. Using an immersion blender, puree the mixture directly in the pot until you have a smooth, thick stew. Add the remaining 1 teaspoon garam masala and stir to combine.

5. Divide the meat mixture among four bowls and garnish with the cilantro, ginger, and reserved fried onions. Pour the melted ghee on top and serve.