Prep time: 15 minutes – Cook time: 4-6 hours – Serves: 4
- 2 lbs lamb/goat/chicken meat
- 1 ¾ cup whole wheat or barley
- ½ cup split yellow gram
- ½ packet (4 tbsp) Bohra Pantry Khichda Masala
- 13 cups water
- 2 ½ tsp ginger paste
- 4 tsp garlic paste
- 4-5 green chilies
- 1 ½ cups oil/ghee (clarified butter)
- 3-4 cloves
- 2 tbsp Bohra Pantry Garam Masala
- 1 cinnamon stick
- ½ tsp black peppercorns
- 1 lb crisp fried onions
- Salt (to taste)
- Julienned Ginger for garnish
- Chopped green chilies for garnish
- Chopped fresh mint leaves for garnish
- Lemon wedges for garnish
- In a large pot soak the wheat/barley and split gram, keep overnight.
- Mix the meat, 3 cups of water, 1 tsp salt, ½ tsp ginger paste, 1 tsp garlic paste, 1 chopped green chili, cloves, cinnamon, peppercorns and 2 tbsp Khichda Masala and boil on medium heat until the meat is cooked.
- Then add to the wheat/barley, split gram, 10 cups water, half cup the oil/ghee, 2-3 green chilies, 1 tbsp garam masala, remaining ginger paste, garlic paste and khichda masala. Cover with a heavy lid. Once the Haleem boils on high flame, reduce to low heat and let it cook for about 2.5-3 hours. Stir occasionally.
- When Haleem and meat are cooked mix all the contents to the Haleem pot and use the hand blender to mash the Haleem. It should have a paste like consistency.
- Add half cup ghee and some fried onions to the cooked Haleem and stir well.
- Garnish the Haleem when serving with mint leaves, fried onion, julienned ginger, chopped green chilies and sprinkle some garam masala.