Degi Haleem

Name: Degi Haleem
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 Cup Gandum (Wheat); 1 Cup Jau (Barley); 0.75 Cup Chana daal (Split bengal gram); 0.5 Cup Mash daal (White lentil); 0.5 Cup Masoor daal (Red lentil); 0.5 Cup Moong daal (Yellow lentil); 0.25 Cup Chawal (Rice) Tota; 3 litres Water; Boiling water; 0.5 kg Boneless beef large pieces; 1 Cup Kisan Sunflower cooking oil; 2 3 Darchini (Cinnamon sticks); 10 11 Sabut kali mirch (Black peppercorns); 2 3 Tez patta (Bay leaves); 2 medium Pyaz (Onion) sliced; 1.5 TBS Adrak lehsan paste (Ginger garlic paste); 1.5 TBS Hari mirch (Green chilli) paste; 1.5 TBS Lal mirch powder (Red chilli powder); 0.5 TBS Dhania powder (Coriander powder); 0.5 TBS Haldi powder (Turmeric powder); 1 TBS Namak (Salt); 1 TSP Garam masala powder; 0.5 TSP Elaichi powder (Cardamom powder); 1 Cup Dahi (Yogurt) whisked; 4 Cups Water; 0.5 TBS Namak (Salt); 4 5 TBS Kisan Sunflower cooking oil; 1 small Pyaz (Onion) sliced; 0.25 TSP Garam masala powder; Pyaz (Onion) fried

Serves 8

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Degi Haleem

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Serves 8

Directions

1In a pot, add wheat, barley, split bengal gram, white lentil, red lentil, yellow lentil, rice & water, mix well, bring it to boil & remove scum, cover & cook on low flame until tender (approx. 2-3 hours).
2In boiling water, add beef, bring it to boil & boil for 4-5 minutes then strain & set aside.
3In a pot, add cooking oil, cinnamon sticks, black peppercorns, bay leaves & mix well.
4Add onion, mix well & fry until light golden.
5Add beef, ginger garlic paste, green chilli paste & mix well.
6Add red chilli powder, coriander powder, turmeric powder, salt, garam masala powder, cardamom powder & mix well.
7Add yogurt, mix well & cook for 2-3 minutes.
8Add water, mix well & bring it to boil, cover & cook on low flame until tender (approx. 40-45 minutes).
9Remove bay leaves, cinnamon sticks & discard.
10Turn off the flame & mash well with the help of masher.
11Mash lentil mixture with the help of wooden masher.
12Now add cooked beef gravy, mix well & mash again with the help of masher for 10-12 minutes.
13Add salt & mix well.
14Prepare Tadka: In frying pan, add cooking oil, onion, mix well & fry until golden.
15Add garam masala powder & mix well.
16Now add prepared tadka & mix well.
17Garnish with fried onion, ginger, fresh coriander, chaat masala, lemon wedges & serve!

Ingredients

1 Cup Gandum (Wheat)
1 Cup Jau (Barley)
0.75 Cup Chana daal (Split bengal gram)
0.5 Cup Mash daal (White lentil)
0.5 Cup Masoor daal (Red lentil)
0.5 Cup Moong daal (Yellow lentil)
0.25 Cup Chawal (Rice) Tota
3 litres Water
Boiling water
0.5 kg Boneless beef large pieces
1 Cup Kisan Sunflower cooking oil
2 3 Darchini (Cinnamon sticks)
10 11 Sabut kali mirch (Black peppercorns)
2 3 Tez patta (Bay leaves)
2 medium Pyaz (Onion) sliced
1.5 TBS Adrak lehsan paste (Ginger garlic paste)
1.5 TBS Hari mirch (Green chilli) paste
1.5 TBS Lal mirch powder (Red chilli powder)
0.5 TBS Dhania powder (Coriander powder)
0.5 TBS Haldi powder (Turmeric powder)
1 TBS Namak (Salt)
1 TSP Garam masala powder
0.5 TSP Elaichi powder (Cardamom powder)
1 Cup Dahi (Yogurt) whisked
4 Cups Water
0.5 TBS Namak (Salt)
4 5 TBS Kisan Sunflower cooking oil
1 small Pyaz (Onion) sliced
0.25 TSP Garam masala powder
Pyaz (Onion) fried
Adrak (Ginger) julienne
Hara dhania (Fresh coriander) chopped
Chaat masala
Lemon wedges

Equipment

PotStrainerFrying panWooden masher

Degi Haleem

Degi Haleem

Directions

Ingredients

Equipment

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