Himalayan Pink Salt, Red chilli, Cumin, Turmeric, Coriander, Clove, Cinnamon, Black pepper, Cardamom, Ginger, Garlic, Mustard, Citric Acid (E-330). Allergen Advice: See ingredients in bold.
Beef/Mutton/Chicken 500–600g
Bones 500g
Wheat 1 Cup
Barley ½ Cup
Dal Channa (Yellow Split Peas) ½ Cup
Dal Moong (Yellow Lentil) 2 tbsp
Dal Mash (White Lentil) 2 tbsp
Dal Masoor (Yellow Lentil) 2 tbsp
Ginger Paste 1 tbsp
Garlic Paste 1 tbsp
Oil/Ghee 2 Cups / 400ml
Tavaazo Haleem Masala 1 packet – 50g
Wash and soak all grains and lentils in water for about 2–3 hours.
Heat 1 cup oil/ghee, fry 1 onion for 5 minutes, add ginger garlic paste, meat, bones and fry for 5–6 minutes.
Add Tavaazo Haleem Masala and mix well.
Add all soaked grains and lentils with 7–8 glasses of water, cover and cook on low heat for 5–6 hours or until meat and grains are cooked and tender.
Take out bones and discard, then shred the meat with wooden spatula or in blender, and blend coarsely other grains. Then mix meat curry, cover and cook on low heat for 30–35 minutes.
Heat the remaining oil/ghee and fry onion till it becomes golden.
Add in Haleem and cook for 10 minutes on low heat and remove.
Serve with green chilli, mint, green coriander, lemon, ginger julienne, fried onion & chaat masala.
