How to cook Haleem?

Soak the dal and barley together overnight. Partly crush the wheat berries in a mortar and pestle and soak for 1½ hours. Drain the lentils and grains, place in a large heavy-based saucepan with meat and bones, garlic, ginger and water and bring to the boil. Simmer for around 2 hours, stirring occasionally. Remove the bones and continue to cook for about 1 hour or until the meat starts to fall apart. Add the ghee, saffron color, fenugreek, coriander, cumin, chaat masala, chili powder, turmeric and salt and cook for another 1 hour, stirring regularly to help the ingredients break down and blend into each other. The stew will start to look very thick and sticky. Heat the vegetable oil in a frying pan and fry the onion until brown and caramelized. Add the onion (reserving ¼ cup) and garam masala to the stew. Cook for a further 15 minutes. Scoop onto plates and garnish with the remaining fried onions, chaat masala, chili, ginger, coriander, and lemon. Serve with roti, naan or chapattis.

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