Ingredients:

• 2 kg – Mutton (boneless)
• 1 tsp – chilli powder
• 1 tsp – Haldi powder
• 1 Bay Leaf
• 250 g – dal Channa
• 200 g – whole Wheat
• 50 g – Barley
• 3 to 4 tbsp – oil
• Salt to taste
• For Garnish :
• Onion
• Lime slices
• Green chillies
• Fresh Coriander leaves
• Sliced Ginger

Method:

1. Soak all three grains overnight.
2. Fry the meat in oil.
3. Add all the spices and 4 to 5 glasses of water.
4. Cover and leave on low flame to tenderize until the meat is extremely soft.
5. Meanwhile, put the grains and dal in a pot with 1 tsp salt,1/2 tsp chilli powder and 1/4 tsp haldi powder.
6. Add water and cook on low flame till very soft.
7. When both are soft, mix the meat and grains together and leave on a very low flame.
8. Keep mashing and mixing.
9. It starts to boil and becomes bubbly, fry a little onion in oil and add to it.
10. Remove from heat and serve with garam masala, fresh coriander leaves, green chillies, fried onion and lemon.
11. Tip :
12. Whenever frying onion for “bhagaar” or as accompaniment with Haleem, fry on very low heat for a good flavour.
13. You can hurry it up and fry it on a high heat but you’ll just get a burnt sort of flavour.