Ingredients
- 2 kg. beef (boneless)
- 1½ tbs. salt2 tsp chili (Lal Mirch) powder
- 1 tsp turmeric (Haldi) powder
- 1 bay leaves (Tezpatta)
- ½ kg. Dal Chana
- 300 grm. whole wheat
- 100 grm. barley (jaw)
- 1 cup oil
- 1 tsp. garam masala
- 1 large onion
- 3 to 4 Lemon (sliced) or juice
- 10-12 green chilies
- 1 cup chopped coriander (Dhaniya) leaves
- ¼ cup sliced ginger (Adrak)-Julian
Instructions
- Soak all three grains overnight.
- Fry the meat in oil.
- Add 1 tsp. salt, ½ tsp.
- Turmeric (Haldi) powder, 1 tsp.
- chili powder, bay leaf and 6-8 glasses of water.
- Cover and leave on low flame to tenderize until the meat is extremely soft.
- Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi).
- Add water and cook on low flame till very soft.
- When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously.
- It is ready when starts to boil and becomes bubbly.
- Fry onion in oil (for Baghar) and for garnishing.
- Add the oil to the mixture and keep aside the fried onion for garnishing.
- Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor.
- You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.
- Serving: 8 to 10 persons
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