Haleem

Directions & How to

• Wash and soak all the dals together in a large bowl over night.
• Wash and soak wheat berries and barley together in a large bowl over night.
• Slice the onions and deep fry it in hot oil till golden and crispy. Divide it into 2 parts,use half of it in cooking mutton and remaining half for garnishing.
• Heat oil in a pressure cooker, add mutton/beef and fry it till it oozes out its juice. Add ginger garlic paste, half of the fried onions, 10-12 green chillies, garam masala powder, cumin and coriander powder, chilli powder, pepper powder and salt. Stir and saute for 3-4 minutes.  Add 3-4 cups of water and pressure cook it till its done. * Cook it extra soft.
• Pressure cook all the dals with little salt till its done.
• Pressure cook wheat berries and barley till 4-5 whistles or till its 3/4th done. Use a electric blender and blend it well.
• In a large thick bottomed pan, combine together cooked meat, cooked dal and cooked wheat and barley.
• Put it on low flame, keep stirring it, let it come to a boil.
• In a small wok heat around 5 tbsp of oil ( same oil in which onions were deep fried) add to it half of ginger julienne, remaining 5-6  chopped green chillies and half bunch chopped coriander leaves. Fry it all for 2 minutes and mix it in the haleem.
• Squeeze 2 lemons over it and mix it all very well.
• Serve hot garnished with some ginger julienne, chopped coriander, fried onions and lemon juice.