Beef Haleem

Ingredients

Instructions

1. 1

   Soak ¾ cup of chana dal + ¼ cup each masoor dal, moong dal, urad dal + ½ cup wheat (whole or cracked) overnight.

2. 2

   Cube 2 lb beef shank. Cook with 1 sliced onion, 1 tablespoon ginger-garlic paste, 2 teaspoons salt in 8 cups water until very tender (3-4 hours, or pressure cook 45 min). Reserve broth.

3. 3

   In separate pot, cook the drained lentils-wheat in 6 cups water until very soft and porridge-like (45-60 min).

4. 4

   Shred the cooked beef. Combine with the cooked lentil-wheat mixture in a large pot. Mash with a wooden spoon to create homogeneous porridge. Add reserved broth for consistency.

5. 5

   Add 1 tablespoon red chili powder, 1 teaspoon turmeric, 1 tablespoon coriander powder, 1 tablespoon cumin powder, 1 tablespoon garam masala, 2 tablespoons ginger-garlic paste. Simmer 30 minutes.

6. 6

   Finish with tadka: heat ½ cup ghee + sliced onions (fried golden) + cumin seeds + curry leaves. Pour over haleem. Serve hot, topped with fried onions, chopped cilantro, green chilies, ginger matchsticks, lemon wedges, garam masala. Eat with naan.