A spicy curried dal soup with meatless balls and eggplant - delicious Mauritian spicy and filling dal soup (halim). This is a healthy vegan haleem recipe version made with soy meatballs and eggplant. This soup is often enjoyed with some crusty bread.
Meatless Balls Recipe (about 22 balls – 2.5 cm or 1 inch diameter)
2cupsminced soy meat
1cupvegetable brothhot (or 1 stock cube dissolved in hot water)
1medium onionfinely chopped
2clovesgarlicminced
1tablespoonvegetable oil
5tablespoonsall-purpose flour
½teaspooncuminground
1teaspoongaram masala
½teaspoonginger powder
½teaspooncracked black pepper
4-5dashes of Tabascoor to taste
½teaspoonsea salt or to taste
Oil for frying
Mauritian Style Vegan Haleem Recipe (Halim)
22or someatless balls(prepared as above)
1cupyellow split dalsoaked for at least 4 hours
4 – 5tablespoons cracked wheatsoaked with the dhal for at least 4 hours, optional
1largeaubergineor eggplant, chunkily sliced
2tablespoonsvegetable oil
1mediumonionfinely chopped
2clovesgarlicminced
1teaspooncuminground
1tablespoonminced ginger
1teaspoonmild curry powderor hot or just your favourite one!
1teaspoonturmeric
1tablespoonvegan margarineor vegetable oil
¼cupsoymilkoptional
Saltto taste
Suggested garnish:
Corianderor cilantro
Mint leaves
Chopped scallions / Chinese chives
Lime / lemon wedgeto squeeze on
Instructions
Meatless Balls Recipe
Rehydrate minced soy meat by pouring boiling broth over the dry flakes, cover and let sit for 10 minutes.
In a non-stick pan, sauté the onions and garlic in vegetable oil until translucent. About 5-7 minutes. Remove from heat.
Mix this in the minced soy meat. Add the flour and all of the spices including Tabasco (just don’t put your finger in your eyes afterward, when handling!). Let sit until cool enough to handle.
With your hands, form balls about 2.5 cm or 1 inch in diameter. The balls should be firm enough so they don’t fall apart in the oil.
Fry them in oil (allow them to be ⅓ immersed), rolling them around in the pan to brown on all sides. You may need to adjust the heat (i.e. oil should not be too hot) so that the inside is thoroughly cooked as well.
Remove when lightly crispy on all sides. Drain on absorbent paper.
Mauritian Style Vegan Haleem Recipe (Halim)
Boil dal together with the cracked wheat and some salt until dal is soft but still whole (about 15 – 20 minutes). If you are using a pressure cooker, time it so the dal is not completely disintegrated.
Drain (but not completely) the water into a bowl (you will use this water later if you need to add sauce). Keep both dhal and water aside.
A little note here: it is best not to use too much water to boil the dal as you will lose a lot of nutritious water otherwise, just use enough so that it doesn’t dry up and you can still use the rest as sauce addition.
While the dal is cooking, you can prepare the eggplant slices. Fry them in 2 tablespoons of vegetable oil until soft and lightly browned. Set aside.
Place cumin, curry powder, turmeric and minced ginger in a bowl. Add some water and stir to form a paste. Set aside.
In a deep saucepan (non-stick preferably), melt vegan margarine. Add in onions and garlic. Saute until translucent.
Add the curry paste. Add water (from the drained dhal) if required.
Stir and allow spices to roast for a while. 5 – 7 minutes. Add more water if required.
Add in the dhal with some water. Stir and mix well. (The amount of water you add will depend on how thick you want the soup to be. I like thick soups, almost curry-like but if you prefer thin soups, this is also fine).
Add soy milk for a creamier consistency.
When the soup has almost reached the consistency you want, add the meatless balls and the pre-fried eggplants. Stir and mix well. Allow to reduce and thicken slightly. Add salt to taste.
Serve hot with Indian or French bread. (I had chapattis!) Or just as a spicy soup on its own with some scallions and freshly squeezed lemon juice for a fresh tangy taste.