Ingredients:
1) 1 cup whole wheat grain,
2) 1 cup oats
3) 1cup Channa dal ( split chick peas)
4) 1\2 cup Masoor dal (split Egyptian lentils)
5) 1\2 cup Moong dal (split moong beans)
6) 1\2 cup Mash dal
7) 6 lbs Boneless beef
8) 6 cups water
9) 1 cup cooking oil
10) 3 medium onions, skinned and finely chopped
11) 2 garlic bulb, skinned and finely chopped
12) 3 inch piece fresh ginger , peeled and finely chopped
13) 1 level tsp. black cumin seeds
14) 8 Cloves
15) 2 tsp. Chilli powder
16) 1\2 tsp. Ground turmeric
17) 1\2 cup chopped fresh coriander leaves
18) 1 tbsp. Chopped fresh mint leaves
19) 2-3 tsp. Salt
20) 1\2 cup natural yogurt
21) 5 tbsp lemon juice
22) Chat Masala (to sprinkle at the haleem to improve taste, as per your taste)
Procedure:
Wash and soak all of the lentils and grains overnight. Drain the wheat and place in a saucepan. Add 6 cups water and boil gently for about 45 minutes or more until very tender and mushy. Reserve the wheat. Drain the dals and place in a sauce pan with four cups of water. Boil for 30 minutes. Or until tender and mushy. Reserve the dals.
Heat the oil in a large heavy-based saucepan. Add the onion and stirring frequently, fry for about 10 minutes to a deep golden color. Lift out all the onions with a slotted spoon. Put three quarters of them in a blender or food processor. Add the garlic and the ginger and blend to a smooth paste. Reheat the oil in the pan, add the ground onion mixture and continue frying for another few minutes. Then add the cumin seeds, cardamom, cloves, chili powder, turmeric and the chopped coriander and mint. Stirring frequently, fry for 5 to 10 minutes to a rich golden color; the oil should start to separate. Add the beef and the salt.
Stirring frequently, fry until the meat is well browned and nearly tender, about 40 minutes. Add the yogurt and stirring continuously, fry the beef for another 15 minutes until it is tender and the yogurt is well blended. Add the remaining 300ml water, stir well and simmer for another 10 minutes. Remove the pieces of beef and chop into small pieces. The right way of blending beef with lentils is that all are crushed and mixed together using round wooden spoon.
Add the boiled wheat and the strained lemon juice. Stir well (it takes lot of efforts) to mix the ingredients. Reheat but do not allow to boil; serve at once, garnished with the reserved onion mixture.
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