Cheat’s herby lentil haleem recipe
 A quicker version of this typically slow-cooked haleem that you can leave to cook during a busy evening. 4 tbsp vegetable oil1 tbsp ghee1 tsp cumin seeds2 red onions, cut into small wedges1 tsp crushed garlic2 tsp grated fresh root ginger4 tomatoes, roughly chopped 1 tsp turmeric100g/3½oz mung dal, husked, soaked in cold water overnight, or for at least 2 hours, and drained50g/2¾oz urid dal, soaked in cold water overnight, or for at least 2 hours, and drained25g/1oz chana dal, soaked in cold water overnight, or for at least 2 hours, and drained1 tsp coriander seeds, toasted2 tbsp oatmeal1 bunch fresh dill, finely chopped1 bunch fresh mint, leaves separated and finely chopped1 bunch fresh coriander, finely chopped salt 4 tbsp vegetable oil 1 tbsp ghee 1 tsp cumin seeds 2 red onions, cut into small wedges 1 tsp crushed garlic 2 tsp grated fresh root ginger 4 tomatoes, roughly chopped 1 tsp turmeric 100g/3½oz mung dal, husked, soaked in cold water overnight, or for at least 2 hours, and drained 50g/2¾oz urid dal, soaked in cold water overnight, or for at least 2 hours, and drained 25g/1oz chana dal, soaked in cold water overnight, or for at least 2 hours, and drained 1 tsp coriander seeds, toasted 2 tbsp oatmeal 1 bunch fresh dill, finely chopped 1 bunch fresh mint, leaves separated and finely chopped 1 bunch fresh coriander, finely chopped salt vegetable oil, for frying2 red onions, cut into wedges1 lemon, cut into quartershandful fresh coriander leaves, finely chopped2.5cm/1in piece fresh root ginger, peeled and julienned 1–2 green chillies, deseeded and finely chopped1 tsp chaat masala vegetable oil, for frying 2 red onions, cut into wedges 1 lemon, cut into quarters handful fresh coriander leaves, finely chopped 2.5cm/1in piece fresh root ginger, peeled and julienned 1–2 green chillies, deseeded and finely chopped 1 tsp chaat masala Method Heat the oil and ghee in a large, heavy-based saucepan. Add the cumin seeds and cook until they start to pop. Add the onions, garlic and ginger and cook for a few minutes, stirring, until just browned. Add the tomatoes and turmeric and season with salt. Cook over a medium heat until the tomatoes are soft. Add the lentils and pour in enough water to cover. Turn the heat to low, cover and cook for 20 minutes or until the lentils are soft. You might need to stir in some more water during cooking to ensure the lentils don’t catch on the bottom of the pan.Stir in the coriander seeds and oatmeal. Add a little more water and all of the chopped herbs and cook for another 10 minutes. Meanwhile, for the onion garnish, heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onion wedges and fry until crispy and brown. Remove carefully with a slotted spoon and transfer to kitchen paper to drain. Serve the haleem in bowls with the garnishes sprinkled over the top or in separate small bowls for people to add their own. Heat the oil and ghee in a large, heavy-based saucepan. Add the cumin seeds and cook until they start to pop. Add the onions, garlic and ginger and cook for a few minutes, stirring, until just browned. Add the tomatoes and turmeric and season with salt. Cook over a medium heat until the tomatoes are soft. Heat the oil and ghee in a large, heavy-based saucepan. Add the cumin seeds and cook until they start to pop. Add the onions, garlic and ginger and cook for a few minutes, stirring, until just browned. Add the tomatoes and turmeric and season with salt. Cook over a medium heat until the tomatoes are soft. Add the lentils and pour in enough water to cover. Turn the heat to low, cover and cook for 20 minutes or until the lentils are soft. You might need to stir in some more water during cooking to ensure the lentils don’t catch on the bottom of the pan. Add the lentils and pour in enough water to cover. Turn the heat to low, cover and cook for 20 minutes or until the lentils are soft. You might need to stir in some more water during cooking to ensure the lentils don’t catch on the bottom of the pan. Stir in the coriander seeds and oatmeal. Add a little more water and all of the chopped herbs and cook for another 10 minutes. Stir in the coriander seeds and oatmeal. Add a little more water and all of the chopped herbs and cook for another 10 minutes. Meanwhile, for the onion garnish, heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onion wedges and fry until crispy and brown. Remove carefully with a slotted spoon and transfer to kitchen paper to drain. Meanwhile, for the onion garnish, heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onion wedges and fry until crispy and brown. Remove carefully with a slotted spoon and transfer to kitchen paper to drain. Serve the haleem in bowls with the garnishes sprinkled over the top or in separate small bowls for people to add their own. Serve the haleem in bowls with the garnishes sprinkled over the top or in separate small bowls for people to add their own.