Haleem
Meat, wheat and pulses cooked down and beaten into one smooth thick mass over six hours.
Ingredients
For 10 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soak the wheat overnight and the chana dal and barley for four hours, then rinse them.
Fry three onions in ghee until deep brown and set half aside for serving.
Brown the meat with the remaining onion, the ginger garlic paste and all the spices.
Cover with water and braise three hours, until the meat starts falling into threads.
Boil the wheat, barley and both dals in a separate pot for three hours, until completely broken down.
Remove the bones, combine the two and beat with a wooden masher for forty minutes, until uniform.
Serve with the fried onion, ginger, chilli, coriander and lemon scattered on top.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Halt123halt · CC BY-SA 3.0