Haleem Recipe (Hyderabadi Style)

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1. 1Step 1: Soak haleem wheat overnight. If using cracked wheat, soak for 30 minutes. Soak the lentils for 30 minutes, then drain.
2. 2Step 2: Heat the oil in a wide, deep pan over medium heat. Fry the onions in batches until deep golden brown and crisp, taking care not to overcrowd the pan. Drain on paper towels and reserve.
3. 3Step 3: Heat 1 tablespoon of the frying oil in a large heavy-bottomed pot. Add the meat and brown on all sides. Stir in the ginger and garlic and cook until fragrant, about 2 minutes.
4. 4Step 4: Add the yogurt and cook for about 5 minutes, stirring frequently. Stir in half of the fried onions, 3 teaspoons garam masala, coriander, cumin, chili powder, turmeric, black pepper, salt, and green chilies. Cook for 1 to 2 minutes until fragrant.
5. 5Step 5: Pour in 3 cups of the water or stock and bring to a boil. Reduce the heat, cover, and simmer for 1 to 2 hours, stirring occasionally, until the meat is fork-tender.
6. 6Step 6: While the meat cooks, combine the wheat, barley, lentils, and 5 cups water or stock in another large pot. Bring to a boil, reduce the heat, and simmer until the grains and lentils are completely soft and beginning to fall apart, about 1 hour.
7. 7Step 7: Remove and discard the bones. Shred the meat very finely using two forks, a potato masher, or a meat pounder to achieve the traditional reshedar (shredded) texture. Return the shredded meat to the cooking liquid.
8. 8Step 8: Blend the cooked wheat and lentil mixture until completely smooth and creamy using an immersion blender or countertop blender.
9. 9Step 9: Combine the shredded meat and its cooking liquid with the blended wheat-lentil mixture. Stir in the cilantro and mint. Bring to a gentle boil, then reduce the heat and simmer for 30 minutes, stirring occasionally. Add the remaining 1 teaspoon garam masala during the last 10 minutes. Add additional hot water or stock as needed to maintain a thick, creamy consistency. The finished haleem should slowly fall from the spoon in thick ribbons. You should see fine strands of shredded meat throughout, but no visible pieces of wheat or lentils.
10. 10Step 10: Drizzle with ghee and garnish with fried onions, chopped cilantro, chopped mint, and toasted cashews, if using. Serve hot with lemon wedges on the side.