Haleem

A thick, hearty porridge of wheat, lentils and shredded beef, finished with fried onions.

Ingredients

• 500 g beef (boneless), cubed
• 1/2 cup wheat, soaked overnight
• 1/4 cup chana dal (split chickpeas)
• 1/4 cup masoor dal (red lentils)
• 1/4 cup moong dal
• 2 tbsp rice
• 2 tbsp haleem masala
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 1 cup cooking oil or ghee
• 2 onions, sliced and fried
• Salt to taste
• For garnish: fried onions, ginger juliennes, green chillies, lemon, chaat masala

Instructions

1. Boil the wheat, lentils and rice together until very soft. Blend into a thick paste.
2. In a separate pot, cook beef with ginger-garlic paste, spices and salt until tender. Shred the meat.
3. Combine the lentil paste and shredded beef in a large pot.
4. Add haleem masala and cook on low heat for 1 hour, stirring and mashing often.
5. Add water if too thick. The haleem should be smooth and stretchy.
6. Heat oil, fry onions until crisp and add half with the oil into the haleem.
7. Serve in bowls topped with fried onions, ginger, green chillies, lemon and chaat masala.