| COOK THIS NOW  By Sohla El-Waylly  Pakistani haleem is a warmly spiced, satisfyingly thick stew made from long-simmered lentils, barley, and bone-in chunks of lamb or goat. It usually simmers for hours, until the meat completely falls off the bone and the dal and grains nearly disappear. This new recipe from Epi contributor Sohla El-Waylly turns to a pressure cooker (like the Instant Pot) to slash the cook time and make it an easy, mostly hands-off affair. INGREDIENTS • ¾ cup assorted dals (such as chana dal, moong dal, masoor dal, and/or urad dal)
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