Haleem
 Ingredients
:
Wheat grains -1/2 kg (crushed and soaked in water for 1 1/2 hour)
Mutton or beef -1 1/2 kg
Gram lentils -1 cup (soaked and boiled)
Onions -3 (medium size, thinly sliced)
Ginger and garlic paste -2 tbsp
Garam masala -1 tsp (ground)
Red chilli powder -2 tbsp
Coriander powder -1 1/2 tbsp
Turmeric powder -1 tsp
Salt to taste
Kisan ghee- 1 1/2 cups
Soda -1 pinch
Seasoning & Garnish
Fresh mint leaves -1 bunch (finely
chopped)
Fresh coriander -1 bunch (finely
chopped)
Green chilti (finely chopped)
White cumin -1 tsp (roasted and ground)
Garam masala -1 tsp (ground)
Ginger -2 (medium size pieces finely
chopped)
Onion -1 (large sized, thinly sliced)
Lemons -4 (cut into quarters)
Kisan ghee -2 cups
Method :
Heat Ghee in a pan. And put meat
in the pan; add garlic, garam masala, red chilli powder, coriander
powder, turmeric and salt. Cook on medium heat. In separate pan
boil wheat grains with lots of water, add salt. When the grains
become tender and mushy add pinch of soda in it and cook further
for 15 -20 minutes.
Now mix the wheat grains with the
meat and mix well. Stir continuously so that both are mixed properly.
Now grind the lentils in a food processor. Make it into a thick
paste by adding 2 cups of water while processing it. Pour the lentil
paste into the meat and wheat mixture and stir to mix well. Place
the pan on a heavy griddle (tava) on low heat and cook for 30 -40
minutes. Fry the sliced onion in ghee and drain on absorbent paper.
When the Haleem is cooked, sprinkle
fried onions, garam masala, fresh mint and coriander leaves. Also
garnish with cumin and ginger. Keep a little of the seasoning seperate
and serve with Haleem.
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