Haleem is one of the great slow dishes of the subcontinent. Wheat, lentils and meat cooked for hours and then pounded until the whole thing turns into a thick, smooth, almost porridge-like mass.

It is a Ramadan dish above all, eaten to break the fast because it is dense and sustaining.

The kit takes out the guesswork on the blend and the grain ratio. You still need to commit the hours. Serve topped with fried onion, ginger julienne, coriander, green chilli and lemon.

Available at Curry Corner in North Melbourne.