Haleem

Ingredients

• 80 g Cracked Wheat
• 40 g Chana Dal
• 30 g Moong Dal
• 2 pcs Onion
• 2 pcs Tomato
• 2 tbsp Ginger Garlic Paste
• 2 pcs Green Chili
• 10 g Mint
• 300 g Beef Chuck
• 30 g Masoor Dal
• 15 g Coriander
• 4 tbsp Ghee
• 1 tsp Red Chili Powder
• 2 tsp Coriander Powder
• 1 tsp Cumin Seeds
• 1 tsp Garam Masala
• 1 tsp Black Pepper
• 1 pcs Lemon
• 1 l Chicken Stock
• 0.5 tsp Turmeric Powder
• 2 tsp Salt

Method

1. Rinse {cracked_wheat}, {chana_dal}, {moong_dal} and {masoor_dal}, then cover with water in separate bowls and soak until slightly swollen for even cooking.
2. Thinly slice half the {onion}, slice the {green_chili}, chop the {coriander} and {mint}, and cut the {lemon} so the garnish is ready for finishing.
3. Heat a karhi or heavy pot over medium heat with {ghee}, add the sliced half of {onion} with a pinch of {salt}, and fry for several minutes until deep golden and crisp. Lift out and drain, leaving the flavored fat behind.
4. In the same pot over medium heat, add the remaining {onion} and cook until deep golden. Stir in {ginger_garlic_paste}, then bloom {cumin_seeds}, {red_chili_powder}, {turmeric_powder}, {coriander_powder} and part of the {black_pepper} until fragrant. Add {tomato} with another pinch of {salt} and cook down until thick and the {ghee} separates.
5. Pat {beef_chuck} dry so it browns well, then add it to the pot over medium-high heat without crowding. Sear with the {bhuna_masala}, seasoning with a little more {salt}, until the meat loses its raw color and picks up browned edges.
6. Drain and add the soaked {cracked_wheat}, {chana_dal}, {moong_dal} and {masoor_dal} to the pot, then pour in {chicken_stock}. Bring to a gentle boil, lower to very low heat, cover, and simmer until the grains collapse, the lentils dissolve and the {beef_chuck} turns spoon-tender.
7. Remove the tender {beef_chuck}, shred it finely, then return it to the pot. Mash and stir the haleem over low heat until stretchy, thick and porridge-smooth; add a splash of {chicken_stock} if needed. Stir in {garam_masala} and the remaining {black_pepper}, then taste and adjust with {salt}.
8. Spoon the hot haleem into bowls and finish immediately with the fried {onion}, {green_chili}, {coriander}, {mint} and a squeeze of {lemon} for brightness and crunch.