Haleem

Instructions

1. 1 Place the soaked wheat berries, chana dal, masoor dal, and moong dal in a large pot with the meat chunks, diced onion, turmeric, and enough water to cover by five centimetres. Bring to a boil, skim any foam, then simmer covered for two hours until everything is extremely soft.
2. 2 While the meat and grains cook, heat the oil in a skillet and fry the sliced onions over medium heat for fifteen minutes, stirring frequently, until deeply golden brown and crispy. These fried onions are essential both for the base flavour and as a final garnish.
3. 3 Once the meat is falling apart, remove it from the pot and shred it finely with two forks. Using an immersion blender or potato masher, blend the remaining grain and lentil mixture in the pot until it becomes a smooth, thick porridge with no visible whole pieces.
4. 4 Return the shredded meat to the blended mixture. Add the garlic, grated ginger, haleem masala, half the fried onions, and salt. Stir well and cook over medium-low heat for thirty minutes, stirring frequently to prevent sticking. The haleem should thicken considerably.
5. 5 The finished haleem should be very thick, smooth, and flowing like lava, with shreds of meat visible throughout. It should coat the back of a spoon heavily. If too thick, add small amounts of water. If too thin, continue cooking uncovered until reduced.
6. 6 Squeeze lime juice over the surface and stir through. Serve in bowls garnished generously with the remaining crispy fried onions, thin strips of fresh ginger, sliced green chilies, and fresh cilantro leaves. Haleem is traditionally served during Ramadan in Pakistan.