2 kilo beef (boneless)
Salt according to taste
1 table spoon chili powder
1 table spoon haldi powder
1 bayleaf
250 gms dal channa
200 gms whole wheat
50 gms barley
3-4tbs oil
For garnish:
onion
lime slices
green chilies
fresh dhuniya leaves
sliced ginger
Procedure
Soak all three grains overnight. Fry the meat in oil. Add all the spices and 4-5 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft. Meanwhile, put the grains and dal in a pot with 1 table spoon salt, 1/2table spoon chilipowder and 1/4 table spoon haldi. Add water and cook on low flame till very soft. When both are soft, mix the meat and grains together and leave on a very low flame and keep mashing and mixing. It starts to boil and becomes bubbly fry a little onion in oil and add to it. Remove from heat and serve with garam masala, fresh dhuniya, green chilis, fried onion and lemon.
TIP
Whenever frying onion for "bhagaar" or as accompaniment with Haleem, fry on very low heat for a good flavor.
You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.
