- ½ kilograms of Mutton or Beef
- 1 cup Wheat Grains (crushed and soaked in water for 1 ½ hour)
- ½ cup of Gram Lentils (soaked and boiled)
- 3 medium Onions (thinly sliced)
- 1 tbsp. Garlic Paste
- 1 tbsp. Ginger Paste
- 1 tsp. Garam Masala Powder
- 2 tbsp. Red Chilli Powder
- 1 ½ tbsp. Coriander Powder
- 1 tsp. Turmeric Powder
- Salt (to taste)
- 0il
- 1 bunch of Fresh Coriander Leaves (finely chopped)
- 1 large Onion (thinly sliced)
Method
Heat oil in a pan. Put meat in the pan, add garlic, garam masala powder, red chilli powder, coriander powder, turmeric powder, and salt. Cook on medium heat.
In a seperate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy cook further for 15 to 20 minutes.
Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.
Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes.
Fry the sliced onion in oil and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, and coriander leaves. Keep a little of the seasoning seperate and serve with haleem.
