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  1. Mix together daals mash, masoor, wheat, barley and channa with 3 liters of water.
  2. Cook until soft, then grind to a paste in a blender. Heat the chicken stock. Add beef, daal paste and 1/2 liter of water.
  3. Cook until the beef is tender and mash well. Combine garam masala, salt, and the red chili, turmeric, cumin seed, coriander, talhar chili, star anise pow­ders in a small amount of water to make a smooth paste.
  4. Stir the paste into the haleem. Fry sliced onions until golden. Remove onions from Eva Cooking Oil and set aside.
  5. Pour the hot Eva Cooking Oil from the onions over the haleem. Garnish with finely sliced ginger, chopped green chilies, fried onions and serve with lemon wedges.