Haleem-original recipe

Ingredients:
For Nonvegetarian Version-
Lamb Meat, boneless or with bone - 300 gms, washed and cubed (or) Chicken meat, boneless or with bone - 300 gms washed and cubed (I suggest using meat with bone) (you could also use minced chicken or lamb/veal meat)
For Vegetarian Version-
Fresh/Frozen chopped mixed Vegetables -300gms (you can use chopped vegetables like Cauliflower/PhulGobi, Peas/Matar, Carrots/Gajar, Capsicums/Shimla Mirch, Green Beans/Phalli)
Remaining Ingredients:
Broken Wheat/Bulgar Wheat/Dalia - 1 1/2 cups

Split Bengal Gram/Chana Dal - 2 tbsp

Split Yellow Lentils/Masoor dal - 2 tbsp

Split Yellow Lentils/Toor dal - 4 tbsp

Salt - to taste

Turmeric/Haldi - 1/2 tsp

Canola oil - 1 tbsp

Butter - 1 tbsp

Deep Fried Crisp Onions/Tali huwi pyaz - 1 cup

Ginger-Garlic paste - 4 tbsp

Red chilli powder - 1 tsp

Coriander seeds - 2 tsp, dry roasted and powdered

Cumin seeds - 2 tsp, dry roasted and powdered

Garam masala - 1 tsp
For Garnish:
Mint leaves/Pudina - a few

Cilantro/Kothmir - 4 tbsp

Green chillies/Hari Mirch - 4, finely chopped of slit

Fried Onion/Pyaz - 1 cup

Juicy Lemon/Lime - 4, halved

Butter - 2 tbsp (optional)
Method:
-Wash and soak the Bulgar wheat and the lentils seperately overnight or for atleast 3 hours, in generous amount of water.

-For a Non-vegetarian version, pressure cook the meat in surplus amount of water with a pinch of salt and turmeric till tender. Chicken Meat will cook faster than Lamb meat. Once the meat is tender, shred the meat and keep aside in a bowl, Throw away the bones and measure and reserve the stock. If using minced meat, cook it in a little oil, salt and red chilli powder until browned evenly. Keep aside.

-In a non-stick 7 quart Dutch oven at medium heat, pour oil and butter. As it gets warmed up throw in the fried onion. Add ginger-garlic paste, coriander and cumin seed powder, red chilli powder, salt and turmeric. Add the drained broken wheat and lentils and mix well. Pour in the reserved meat stock.

If you are preparing a vegetarian version, you can add vegetable stock or just plain water. You need to add a total of 8 cups of liquid to the saucepan.

Let it boil once then simmer and let it cook covered, until the lentils are tender and the wheat mushy, about 1 1/2 hours, stirring it once in a while taking care it doesnt stick to the bottom of the dish.

-Stir in the garam masala and add the frozen/fresh chopped vegetables, or for a non-vegetarian version, the reserved shredded meat or minced meat, and mix well. Let it cook covered till the vegetables are tender and oil comes to surface, about 5 -8 minutes. You can add a little water if needed.

Remove the dutch oven from heat. Let it cool down slightly.

-Once cool, pour the entire thing into a food processor and process for a minute. Pour back into the dutch oven, add a little water, and let simmer covered for 5 more minutes.

-To serve pour the Haleem into individual plates with a laddle and garnish each plate with a few mint leaves, cilantro, green chillies, fried onion, halved lemon and a dollop of butter(optional) for a deliciously nutritious meal.