Commonly served in India, Pakistan, central Asia and the Middle East, haleem, to use just one of its names, is a multi-pulse and grain dhal, and there are many versions of it. My version uses lentils, barley, cracked wheat and also meat, but I’ve excluded meat (lamb or mutton) because I like it well enough without – it makes for a brilliantly thrifty and flavour-packed midweek supper. A tarka is a spiced oil preparation and can be added at the beginning and also at the end of a dish.