Haleem

A rich and hearty Haleem, slow-cooked with wheat, lentils, and tender meat, flavored with aromatic spices. Perfect for a wholesome meal!

Ingredients:

• ½ cup wheat grains (soaked in water for 2 hours)
• 1 kg mutton or beef
• 1 cup gram lentils (soaked)
• 1/2 cup rice
• 1 cup all lentils
• 2 onions, sliced
• 2 tablespoons ginger garlic paste
• 1 teaspoon ground all-spices (garam masala)
• 2 tablespoons red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• Salt to taste
• 2 cups oil
• 1 teaspoon white cumin seeds (roasted and crushed)
• A pinch of baking powder
• 2 medium-sized pieces of ginger (chopped)
• 4 lemons
• 4-5 green chilies (chopped)
• Mint leaves (for garnish)
• Coriander leaves (for garnish)

Instructions:

1. Cook the Meat:

   • Heat 1 cup oil in a pan and add the meat.
   • Add ginger garlic paste, all spices, red chili powder, coriander powder, turmeric, and salt along with 1 cup water.
   • Cook on medium heat until the meat is tender.

2. Prepare the Wheat:

   • In a separate pan, boil wheat grains in plenty of water and add salt.
   • Once the grains are tender, add a pinch of baking powder and cook for another 15-20 minutes.

3. Combine Ingredients:

   • Mix the boiled wheat grains with the cooked meat and stir continuously to blend them.
   • Grind the boiled lentils and rice into a thick paste, adding 2 cups of water if needed.
   • Pour the lentil paste into the wheat and meat mixture, stirring to combine well.

4. Slow Cooking:

   • Place the pan on a heavy griddle and cook on low heat for 30-40 minutes, stirring occasionally.

5. Garnishing:

   • Fry the sliced onions in oil until golden brown, then drain.
   • Sprinkle fried onions, mint leaves, coriander leaves, chopped ginger, and roasted cumin over the haleem.
   • Serve hot with lemon wedges and chopped green chilies on the side.

Nutritional Values (Per Serving, based on 8 servings):

• Calories: ~450-500 kcal
• Protein: ~35g
• Fat: ~25g
• Carbohydrates: ~35g
• Fiber: ~5g
• Sodium: ~500mg