Wheat 1/2 kg
Latif Cooking Oil 1 cup
Boiled split Bengal gram 1 cup
Onions 3 (finely chopped)
Yogurt 1/2 cup
All spice 1 tsp (crushed)
Ginger garlic pate 1 tbsp
Red chili powder 1 tbsp
Turmeric 1 tsp
Baking soda 1/2 tsp
Salt as required
For Tempering (Bhagar):
Oil 2 cups
Onion 3 (finely chopped)
Coriander 1 bunch (finely chopped)
Mint leaves 1 bunch (finely chopped)
Green chilies 10 (finely chopped)
Cumin powder 2 tbsp
Garam masala powder 2 tbsp
1) Divide chicken into 14 pieces.
2) In a pan put 3 cups water, and add chicken, 1 cup latif cooking oil, turmeric, red chili powder, salt, ginger garlic paste, crush all spices, finely chopped onion and let it cook till water dries.
3) Now add yogurt and cook until the latif cooking oil forms a separate layer on top.
4) Turn off the flame.
5) Soak wheat and Bengal gram in water for 3-4 hours.
6) Drain the water and cook the wheat in fresh water with 2 tbsp latif cooking oil.
7) Stir with a wooden spoon.
8) When the color of wheat changes add 1/2tsp baking soda and cook till tender.
9) Transfer the wheat in chicken and add 2 cups water.
10) In the meantime grind Bengal gram into a paste.
11) Add the lentil paste in the chicken and cover with lid.
12) After 15 minutes blend chicken with its mixture very well.
13) Cook and keep mixing haleem for 10 minutes.
14) For Tempering: In a frying pan heat 2 cup latif cooking oil, add cumin powder and fry sliced onions until golden brown.
15) Pour bhagar on top of the haleem, sprinkle Garam masala powder and serve with mint leaves, coriander leaves, green chilies and lemon.