Degi Haleem – Food Fusion

Ingredients

• -Gandum (Wheat) 1 Cup (soaked overnight)
• -Jau (Barley) 1 Cup (soaked overnight)
• -Chana daal (Split bengal gram) ¾ Cup (soaked overnight)
• -Mash daal (White lentil) ½ Cup (soaked overnight)
• -Masoor daal (Red lentil) ½ Cup (soaked overnight)
• -Moong daal (Yellow lentil) ½ Cup (soaked overnight)
• -Chawal (Rice) Tota ¼ Cup (soaked overnight)
• -Water 3 litres or as required
• -Boiling water as required
• -Boneless beef large pieces ½ kg
• -Kisan Sunflower cooking oil 1 Cup
• -Darchini (Cinnamon sticks) 2-3
• -Sabut kali mirch (Black peppercorns) 10-11
• -Tez patta (Bay leaves) 2-3
• -Pyaz (Onion) sliced 2 medium
• -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
• -Hari mirch (Green chilli) paste 1 & ½ tbs
• -Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
• -Dhania powder (Coriander powder) ½ tbs
• -Haldi powder (Turmeric powder) ½ tbs
• -Namak (Salt) 1 tbs or to taste
• -Garam masala powder 1 tsp
• -Elaichi powder (Cardamom powder) ½ tsp
• -Dahi (Yogurt) whisked 1 Cup
• -Water 4 Cups or as required