Laziza Haleem Masala Mix

RECIPE: HALEEM (Meat, Pulses and Grains Curry)

• Meat (Mutton, Chicken or Beef (preferably boneless)……….1 kg
• Cooking Oil /Ghee……………………………………………………….2–3 cups (300 g)
• Wheat………………………………………………………………………..1 cup (150 g)
• Gram Lentils (Dal Chana)……………………………………………..5 tablespoons (50 g)
• Barley…………………………………………………………………………3 tablespoons (30 g)
• Moong Lentils………………………………………………………………3 tablespoons (30 g)
• Masoor Lentils……………………………………………………………..3 tablespoons (30 g)
• Mash Lentils…………………………………………………………………3 tablespoons (30 g)
• Onion (medium sized, thinly sliced)…………………………………3–4 (250 g)
  LAZIZA HALEEM MIX………………………………………………….one bag only
  (Green Coriander, Mint, Ginger and Lemon)……………………..to your taste

EASY STEPS:

1. Wash wheat and pulses then soak in water for 1–2 hour now cook / boil in 12–13 glasses of water until tender. keep stirring with interval.
2. In a separate utensil fry half quantity of onion in half quantity of oli until light brown. Add meat, one bag of LAZIZA HALEEM MASALA and fry for 5 minutes. Now add 1–2 glasses of water, cover and cook on low flame till the meat is tender and ghee / oil separates.
3. Now transfer the meat masala in the wheat / pulses utensil, stir for a while for proper mixing and cook on low flame for about 30 minutes. Stir rigorously preferably with wooden spoon for homogenised mixing or otherwise put half quantity of wheat / pulses in blender for coarse grinding and then mix well in the remaining quantity.
4. Fry remaining sliced onion in remaining ghee / oil and season Haleem with it. Cook on low flame for few minutes.
   Serve with chopped green coriander, green chillies, ginger slices, LAZIZA CHAAT MASALA and fresh lemon.