Haleem in a stew make with meat, lentils, wheat and barley. It is complete nutritious meal as all the ingrediants used are a great source of fibre and proteins. And its super delicious !
We made a BIG pot of this, as we distribute if to family and friends on 9th Muharram.
But i'm telling you the recipe for 1 kg meat.
100 grams of Wheat (gandum)
100 grams of Barley (jau)
200 grams of Gram lentil (chaney ki daal)
200 grams of Split yellow lentil (Moong)
200 grams of Red lentil (Masoor)
100 grams of Mash daal
1 kg of boneless Chicken/ Beef/ Mutton (i used beef)
1 tbsp of Ginger Garlic paste
2 large or 3 medium Onion, sliced
2 medium Tomatoes (or 4-5 tbsp of tomato puree)
5-6 Green Chilies, chopped
Salt to taste
2 tbsp of Red chili powder (adjust according to taste)
1/2 tsp of Coriander powder
1/4 tsp of Turmeric powder
1/2 tsp of All Apice (garam masala powder)
1/4 tsp of Cumin (zeera)
6-7 Cloves (laung)
6-7 whole Black Pepper
1 Bay leave
2-3 black cardamom
Crispy browned Onion
Chopped Corainder and Mint
Chopped Green Chilies
Soak lentils, wheat and barley in water for 4-5 hours.
In a seperate pateeli add everything else including the meat.
Add enough water to that the meat is covered.
Cook on low flame for 4-5 hours so that the meat is very tender and the water evaporates.
When the water dries, add oil and saute for a few minutes, crushing the meat in the process. If the meat is still tough, add a bit more water anf let it cook more, the meat should literally disintegrate.
Meanwhile thats happening, cook the lentils, barley and wheat together in a pressure cooker. You can cook them in a pot if you like. I used a presure cooker :)
Blend in a blender or use a hand blender.
Add to the meat mixture.
Now you know how BIG i was talking about :P
Cook some more, for about 15-20 minutes. Stirring ocassionally to prevent burning.
When ready to take out, sprinkle a little Garam Masala on top.
Serve with Chaat Masala, corainder, mint, fried Onions, green chilies and lemon on top