Degi Haleem
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
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