Thick, Savory Meat and Lentil Porridge Haleem

Instructions

Step 1: Cook the Meat

1. Heat ghee or oil in a large pot and fry the sliced onions until golden brown.
2. Add ginger-garlic paste and cook for a minute until fragrant.
3. Add the meat pieces, red chili powder, coriander powder, turmeric, cumin powder, salt, and garam masala.
4. Stir well and cook until the meat changes color.
5. Pour in 4–5 cups of water, cover, and let it cook on low heat until the meat is tender.
6. Once cooked, shred the meat and set it aside.

Step 2: Cook the Lentils and Wheat

1. In another pot, add soaked wheat grains, lentils, turmeric powder, and 5–6 cups of water.
2. Cook on medium heat until the grains and lentils are soft and completely mashed. This can take 1–2 hours.
3. Blend the mixture with a hand blender until it forms a smooth, thick paste.

Step 3: Combine the Meat and Lentil Mixture

1. Add the shredded meat to the blended lentil and wheat mixture.
2. Mix well and cook on low heat, stirring continuously to avoid sticking.
3. Let it simmer for 20–30 minutes until everything is well combined and thick.

Step 4: Final Tempering (Tadka)

1. In a small pan, heat 2 tablespoons of ghee.
2. Add chopped green chilies and garam masala. Fry for a few seconds.
3. Pour this over the Haleem and mix well.

Step 5: Serve and Garnish

1. Serve hot in a bowl.
2. Garnish with fresh coriander, fried onions, julienned ginger, and lemon wedges.
3. Enjoy with naan, chapati, or as a standalone dish