Degi Haleem
A fantastic degi haleem recipe for everyone to treasure. #HappyCookingToYou #FoodFusion #KisanFoods #Kisan
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Cooking tools:
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Potato masher
- Wooden masher
- Ladle
- Skillet
- Spoon
- Serving bowl
- Plate
- Whisk
- Mixing bowl
- Fine-mesh sieve
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
- Namak (Salt) ½ tbs or to taste
- Kisan Sunflower cooking oil 4-5 tbs
- Pyaz (Onion) sliced 1 small
- Garam masala powder ¼ tsp
- Pyaz (Onion) fried
- Adrak (Ginger) julienne
- Hara dhania (Fresh coriander) chopped
- Chaat masala
- Lemon wedges
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