Directions

• Soak all three grains overnight.
• Fry the meat in oil with 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 8 cups of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
• Put the grains and daal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add 3 cups of 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.