Degi Haleem

Name: Degi Haleem
Total time: 275 min
Yield: 10 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); 3 litres Water; 0 Boiling water; 0.5 kg Boneless beef; 1 cup Kisan Sunflower cooking oil; 2 Darchini (Cinnamon sticks); 10 Sabut kali mirch (Black peppercorns); 2 Tez patta (Bay leaves); 2 Pyaz (Onion); 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); 4 cups Water; 0.5 tbs Namak (Salt); 4 tbs Kisan Sunflower cooking oil; 1 Pyaz (Onion); 0.25 tsp Garam masala powder; 0 Pyaz (Onion)

4h 35m

Serves 10

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Degi Haleem

youtube.com

4h 35m

Serves 10

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
14In 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)
3 litres Water
0 Boiling water
0.5 kg Boneless beef
1 cup Kisan Sunflower cooking oil
2 Darchini (Cinnamon sticks)
10 Sabut kali mirch (Black peppercorns)
2 Tez patta (Bay leaves)
2 Pyaz (Onion)
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)
4 cups Water
0.5 tbs Namak (Salt)
4 tbs Kisan Sunflower cooking oil
1 Pyaz (Onion)
0.25 tsp Garam masala powder
0 Pyaz (Onion)
0 Adrak (Ginger)
0 Hara dhania (Fresh coriander)
0 Chaat masala
0 Lemon wedges

Equipment

PotMasherFrying pan

Degi Haleem

Degi Haleem

Directions

Ingredients

Equipment

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