Haleem

Ingredients

Instructions

1. 1

   Soak ¾ cup chana dal + ¼ cup each masoor, moong, urad dal + ½ cup wheat overnight.

2. 2

   Cube 1.5 lb chicken thighs. Cook with onion, garlic-ginger, salt in 6 cups water 25-30 min. Reserve broth.

3. 3

   Cook drained lentils-wheat in 5 cups water until very soft (45 min).

4. 4

   Shred cooked chicken. Combine with cooked lentil mixture in large pot. Mash to porridge. Add reserved broth for consistency.

5. 5

   Add 1 tablespoon red chili powder, 1 teaspoon turmeric, 1 tablespoon coriander, 1 tablespoon cumin, 1 tablespoon garam masala, 2 tablespoons ginger-garlic. Simmer 20 min.

6. 6

   Finish with ghee tadka (½ cup ghee + fried onions + cumin seeds). Pour over haleem. Top with fried onions, cilantro, green chilies, ginger matchsticks, lemon. Eat with naan.