Halim

Method

Soak wheat grains and split peas separately for 2 hours, then drain. Heat ghee in a large heavy-bottomed pot and fry cumin and coriander seeds until fragrant, then add sliced onions and fry until golden brown, reserving some for garnish. Add ginger-garlic paste and green chillies, cooking for 1 minute, then add the meat and cook until browned on all sides. Add turmeric powder and salt, then add the drained wheat and split peas along with water, stirring well. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, stirring occasionally and adding water if needed, until the mixture becomes a thick, porridge-like consistency where individual grains are no longer visible. The dish is ready when it reaches a creamy, cohesive texture. Serve hot, garnished with reserved fried onions, fresh coriander, and mint leaves.