|Wheat (soaked night before)||500 g|
|Split yellow lentils (Daal Moong)||1/2 cup|
|Red lentils (Daal Masoor)||1/2 cup|
|Split & dehusked black lentils (Daal Urad)||3/4 cup|
|Split yellow peas (Daal Chana)||3/4 cup|
|Meat with bones||500 g|
|Whole black pepper||6-8 pcs|
|Cinnamon stick||2-3 pcs|
|Turmeric powder||1 tsp (level)|
|Ginger garlic paste||2 tbsp|
|Fried onions||3/4 cup|
|Shan Haleem masala||1 packet|
|Fresh coriander leaves||2-3 tbsp|
|Mint leaves||2-3 tbsp|
- Wash and soak wheat over night.
- Wash and soak all lentils over night in a separate bowl.
- In a big pan, heat 1/4 cup oil, then add cloves, whole black pepper and cinnamon sticks.
- When it crackles, add enough water to boil wheat. Then add turmeric powder to it.
- Add soaked wheat in boiling water and let it boil on slow heat, till it is cooked properly.
- Boil all the soaked lentils separately and blend it.
- Boil meat or chicken and shred the meat properly.
- Mix the stock of meat in the boiling wheat to enhance the taste.
- Slightly blend the cooked wheat.
- Mix lentil with wheat mixture to get required texture.
- Heat 3/4 cups of oil, add 2 tbsp ginger garlic paste, and a packet of Shan Haleem Masala and mix well.
- Now add shredded meat, mix well and add little water to it.
- Let it cook till it starts boiling.
- Add 1/2 cup fried onions and mix well.
- Let it cook for 5 mins and add it to the wheat mixture.
- Mix well, and let it cook for 1/2 hour on slow heat.
- Heat oil in a pan, add fresh coriander leaves, mint leaves and some fried onions.
- Add the Tarka on haleem.
- Let it simmer on low heat for 10 mins
- Ready to serve.
- Serve with hot naan, lemon slices, green chilies and ginger.