Subz khichda

Name: Subz khichda (Vegetable haleem)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: Afghan
Ingredients: 2 tablespoons rice bran oil; 100 g (3½ oz) soya nuggets, or 100 g (3½ oz) frozen tempeh (see tip), thawed and chopped into 2 cm (¾ inch) cubes; 2 onions, finely chopped; 2 tablespoons ghee; 2½ tablespoons cracked wheat; 100 g (3½ oz/½ cup) pearl barley; 3 dried figs, diced; 2 dried apricots, diced; 1 teaspoon ground cumin; ½ teaspoon ground cinnamon; ½ teaspoon chilli powder; 1 teaspoon ground coriander; 1 tablespoon finely chopped garlic; 1 teaspoon ground turmeric; 2 tablespoons finely chopped coriander (cilantro); juice of 1 lemon; 2 tablespoons finely chopped mint; a pinch of ground cloves; 2 teaspoons Kashmiri chilli powder; 260 g (9¼ oz/1 cup) Greek-style yoghurt; 3 tablespoons almond meal; coriander (cilantro) sprigs; 2 tablespoons fried onion

Vegetable haleem

Preparation info

Serves
4

Difficulty
Medium
Ready in
35 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

In the traditional haleem, the primary ingredient along with ground wheat is mutton. However, in a vegetarian haleem, you can replace the meat component with tempeh or soya nuggets and extra vegetables.

Ingredients

2½ tablespoons cracked wheat
100 g (3½ oz/½

Asia
Afghanistan
Main course
Vegetarian
Spicy

Method

Soak the cracked wheat and barley in a bowl of water for 1 hour.

If using soya nuggets, soak them in a bowl of water for 20 minutes, until they expand. Drain them, then place in a blender and grind into large crumbs. Set aside.

Heat the rice bran oil and ghee in a large heavy-based saucepan. Add the onion and garlic and cook over medium heat for a few minutes, or until the onion