Haleem

A stew composed of pounded meat and lentils made into a thick paste

Ingredients:

500g mutton or beef

170g wheat

3 tbsp barley

2tbsp gram dal

2 tbsp urad dal

2 tbsp split moong dal

2 tbsp split red lentils

1 sliced onion (65g)

2 tbsp yoghurt

1 tbsp ginger paste

1 tbsp garlic paste

¾ cup (180ml) oil

Salt to taste

Dry spices

1 ½ tsp red chilli powder

1 tsp coriander powder

1 tsp cumin powder

2 tsp turmeric powder

½ tsp garam masala

2 tsp haleem masala (available in different brands)

Garnishing

2” piece ginger (juliennes)

2 lemons (wedges)

3-4 green chillies (chopped)

130g onion (sliced and deep fried into golden brown colour)

Pre-preparation

Wash and soak wheat, barley and all the other lentils for at least 5-6 hours. Best to soak it overnight.

Method

Boil the soaked wheat, barley and the lentils in a pressure cooker with about 4 cups of water and 1 tsp salt. Its best to use a pressure cooker to shorten the time period. Start cooking on a high flame. After it starts to whistle turn the flame low and let it cook for at least 50 minutes. All the lentils and wheat should be softened and mushy. Use a hand blender to mix in and blend it together nicely.

In a separate pot, add cooking oil and fry onions slightly golden. Add meat with ginger garlic paste and yoghurt. Fry till the water released completely dries out. Now add the dry spices except garam masala and fry for few more minutes.

Add 2 cups of water and cover cook on low medium flame till the meat softens.

Once it cools down take the meat off the bones and get rid of them. Keep aside the meat and the water.

Mix in the meat, water and the boiled lentils together and let it simmer cook on low flame for at least two-three hours.

Use a hand blender to mix in the ingredients together and makes it easier to get the strands of the meat. Add the Garam Masala powder and leave it to simmer cook. This prolonged cooking will give it the required texture. Taste and adjust seasonings.

Its important to cook on low medium flame for a few hours to enhance and blend the flavours together. Keep blending in occasionally using a wooden spoon. This is an important step to get the best taste of this authentic dish.

We prefer slightly grainy texture as you can see. You can continue to cook the grains to completely dissolve them and get a sticky smooth haleem. Serve with the garnishing.