Hyderabadi Haleem

Preparation

1. To start, rinse 1 cup of cracked wheat and 1 cup of split yellow lentils (moong dal) in cold water until the water is clear. Soak them in enough water for at least 2 hours, then drain.
2. Heat 1/4 cup of cooking oil or clarified butter (ghee) over medium heat in a large pan.
3. Add 1 large onion, sliced thinly, and sauté it until it turns golden brown.
4. Then, add minced garlic cloves, grated ginger, and slit green chilies (adjust the amount based on your spice preference) to the pan, cooking for another minute until fragrant.
5. Next, add 1 cup of minced lamb to the pot and cook until it’s browned.
6. Stir in cumin seeds, ground coriander, garam masala (a blend of spices), turmeric, red chili powder (you can adjust this to your taste), and salt to taste. Mix everything well and cook for an additional 5 minutes.
7. Add 6 cups of water to the pot and bring the mixture to a boil.
8. Once it’s boiling, reduce the heat to low, cover the pan, and let it simmer for about 1.5 to 2 hours until the meat is tender.
9. Stir occasionally and add more water if needed to keep it from sticking.
10. Once the meat is tender, add the soaked wheat and lentils to the pan.
11. Mix everything well, cover again, and cook on low heat for another 2 to 2.5 hours.
12. Stir frequently until the mixture becomes thick and creamy, resembling a smooth porridge.
13. After the haleem reaches your desired consistency, taste it and adjust the seasoning if necessary. If it’s too thick, you can add a little more water.
14. When you’re ready to serve, remove the pan from the flame and let it sit for a few minutes.
15. Garnish with fresh chopped mint and cilantro (coriander leaves) along with fried onions for added flavor and texture. Serve it hot with lemon wedges on the side for squeezing over the dish.

Note: Hyderabadi Haleem is typically cooked for several hours, allowing the flavors to meld and the texture to become creamy. It can be made ahead of time and reheated before serving.