SANFAZ DAAL

PROCEDURE:

Thoroughly wash dall and grains, then soak in water for 5-6 hours.

Fry onions in hot oil/ghee till golden brown.

Add garlic, ginger and SANFAZ HALEEM MASALA and fry for 1-2 minutes.

Then add meat, soaked pulses/grains and 5-6 glass of water and cook on low

flame till meat and pulses/grains become tender.

Now blend in blender or use a wooden spoon to a fine uniform texture.

Sprinkle garnish and simmer.

Delicious Haleem is ready. Serve hot.

1. Meat (Beef/Mutton/Chicken)

1kg (Boneless)

2. Oil/ghee

250ml

3. Wheat

75gm

4. Channa dall (chick pea dall)

50gm

5. Mung dall washed

25gm

6. Mash dall washed

25gm

7. Masoor dall

25gm

8. Barley

25gm

9. Onion finely sheredded

2-3 Nos. medium size

10. Ginger finely chopped

2″ long piece

11. Garlic finely chopped

one medium pod

12.Garnish: Lemon wedges, green coriander leaves, chooped green chillies and fried onions

13. Sanfaz Haleem Masala

50g