Haleem / Meat & Lentil Curry
1 kg - boneless meat/chicken
2 tbsp ginger garlic paste
Half tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
Half cup desi ghee/oil
200g wheat - that is around 1 cup
100g dal chana (split yellow gram) - that is a little less than half a cup
3-4 tbsp barley
Shan Haleem Masala Mix - 5-6 tbsp
Salt to taste
Half cup fried onions
2 tbsp desi ghee
Chopped coriander and mint leaves
Chopped green chillies
1 tbsp lemon juice
First of all soak the grains and pulses in water for about 1-2 hours.
Heat oil in a deep bottomed non-stick pan on medium heat, now add ginger garlic paste, turmeric, red chilli powder and the meat along with the Shan Haleem Masala mix and fry for about 5 minutes.
Now add at least 10 glasses of water along with the soaked pulses and grains to the meat. Cover and cook on low heat or until the meat becomes soft and tender, stirring occasionally.
Remove from the heat and blend the meat, grains and spices in a mixer. If you do not prefer a paste like consistency of the meat, you can even shred the meat with your hands to achieve a slightly more thicker consistency.
Now pour the mixture back to the pan and cook on low heat for about half an hour, stirring frequently.
Serve warm in a dish and garnish with the onions, ghee, coriander, mint and chillies!