Indian
Indian - Dals and Soups
Haleem Chana Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 300 g boneless mutton
- • 1/2 cup broken wheat, soaked
- • 1/4 cup chana dal, soaked
- • 5 cups water
- • 3 tbsp ghee
- • 1 tbsp ginger-garlic paste
- • 1 tsp garam masala
- • 1 tsp salt
- • 2 onions, fried until crisp, for garnish
Preparation Steps
1
Phase 1
Cook the mutton, broken wheat, chana dal, ginger-garlic paste, salt, and water for 10-12 whistles until the meat shreds and the grains collapse.
2
Phase 2
Work the pot with a wooden masher until thick, paste-like, and glossy.
3
Phase 3
Keep on low heat 30 minutes, stirring often and adding the ghee as it thickens.
4
Phase 4
Stir in the garam masala and serve topped with the crisp fried onions, lemon wedges, and coriander.