Ingredients:
- 500 g boneless chicken
- 200 g wheat (soaked in water for 1 1/2 hour and boiled)
- 1/3 cup yellow split lentils (soaked and boiled)
- 100 g barley (soaked and boiled)
- 1/3 cup red masoor lentil (soaked and boiled)
- 1/3 cup of yellow gram lentil (soaked and boiled)
- A hand full of white Maash lentil (soaked and boiled)
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon garam masala powder
- 2 tablespoons red chili powder
- 1 1/2 tablespoons coriander powder
- 1 teaspoon turmeric powder
- salt (to taste)
- 5 tablespoons oil
- 1 bunch fresh mint leaves ( finely chopped)
- 1 bunch fresh coriander leaves (finely chopped)
- 8 green chilies ( finely chopped, to tast
- 1 large onion thinly sliced for frying (baghaar)
Steps:
Soak all the lentils, wheat and barley in water for 1 hr and boil them with adding a pinch of salt, till they are well tender. Mash them with spoon as much as you can.
In a separate pan, heat oil and put meat in the pan; add ginger and garlic paste, garam masala powder, red chili powder, coriander powder, turmeric powder, and salt. Cook on medium heat till the meat is tender.
Now mix the boiled wheat, barley and lentils with the meat and mix well. Stir continuously so that both are mixed properly and meat gets shredded into small pieces. Now grind this mixture in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.Do not paste completely, keep some of the lentils and wheat still seen.
Pour this paste into the pan and stir to mix well.Place the pan on a heavy tava or griddle on low heat and cook for 30 minutes. Fry the sliced onion in oil and drain on absorbent paper towel. When the porridge (Haleem) is cooked, sprinkle fried onions on top with oil (Baghaar).
Garnish with fresh mint, coriander leaves, ginger, green chillies and lemon.Keep a little of the seasoning separate and serve with porridge (Haleem).