Haleem

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1. 1Step 1: Take wheat and barley in a pot. Wash and soak for 4 hours at least or preferably overnight.
2. 2Step 2: Combine lentil and rice in another pot. Wash and soak for 2 hours.
3. 3Step 3: Take soaked lentils, wheat and barley in a large heavy bottomed pot. Add salt, ginger, garlic, green chilli paste and water. The level of water should be 2 inch above the grains.
4. 4Step 4: Bring it to a boil then reduce heat to slow, cover the lid tightly and cook for 60 minutes until wheat grains are soft and mushy. Keep stirring at intervals.
5. 5Step 5: In another pot fry thinly sliced onions until golden.
6. 6Step 6: Now add meat and haleem spice mix to it. Mix well and stir fry on high heat for 2-3 minutes until the color of meat changes. Then fill the pot with just enough to barely cover the meat.
7. 7Step 7: Bring it to boil, then cover the pot tightly and cook for 30-45 minutes until tender. Meat curry is ready, let it cool.
8. 8Step 8: Remove meat (and bones, if using) from the curry with a slotted spoon, set aside.
9. 9Step 9: Add the remaining gravy to the grains and lentil and blend it with an immersion blender. (Add cold water if the mixture is too thick to avoid too much strain on the machine.) Set aside.
10. 10Step 10: Shred the meat in the food processor in batches. (Discard the bones, if used.) Set aside.
11. 11Step 11: In the meat pot heat oil and fry garlic until lightly golden. Then all the ingredients of tempering and fry for one minute.
12. 12Step 12: Add the blended grain and lentil, shredded meat and yogurt in the tempering and mix well. Continue to cook on slow heat.
13. 13Step 13: If the haleem is thick add water and adjust consistency. Stir with a ghotna or a sturdy wooden spatula in a circular motion for 5-10 minutes with intervals for sticky and homogenised texture.
14. 14Step 14: Do a taste test and adjust salt. Adjust heat if needed by adding more haleem spice mix.
15. 15Step 15: Fry sliced onion in pan until golden. Work in two batches. Spread onions on kitchen towel so it gets crispy. (Skip this step if using store brought fried onions.)
16. 16Step 16: Fill a large bowl with hot haleem. Garnish with fried onions, mint, and ginger slices.
17. 17Step 17: This step is optional. Heat 2-3 tablespoon of oil until smoking hot and drizzle over the bowl of haleem. Serve with lemon wedges and a place of condiment on the side.