vegetarian Haleem

Ingredents:
1 ½ cups broken wheat
4 tbsp red gram/toor daal/kandi pappu
2 tbsp green gram/moong dal/pesara pappu
2 tbsp split Bengal gram/channa daal/senaga pappu 100 gm altogether – peas, yellow pumpkin, and carrots, cut into pieces
2 capsicum/green bell pepper,
cut 3 medium onions, sliced
8 cloves garlic and 2 tbsp grated ginger, ground to a paste
1 tsp turmeric powder
1 tsp chilli powder
tbsp curry powder/garam masala
1 tbsp coriander/dhania powder
2 tsp salt
6 cups of water
8 tbsps of ghee or oil

For garnish:
1 onion, sliced and fried crisp Coriander leaves/hara dhania/kothimeera, chopped
Method: Soak wheat and dals separately overnight. Wash well. Drain and keep aside for 20 minutes. Heat half the melted ghee or oil. Fry onions until brown. Stir in garlic, ginger paste, fry for a few minutes. Add coriander powder, turmeric, chilli, salt and add wheat and dal mixture. Stir well. Pour in the water. Cover and cook slowly over low heat for one hour till the wheat is soft and pulpy and the daals are tender. Add vegetables. Stir well. When ready, add curry powder and the remaining ghee or oil. Keep stirring often. Despite all my heroic, conscientious efforts, it did keep sticking to the bottom of the pan between the stirs. Cook over low heat even now, but without the lid until the ghee floats to the top and the colour turns golden. Once you’ve transferred it into a serving bowl, sprinkle the fried onions and coriander on top. Serve hot with lemon slices, mint leaves and a simple salad of cucumber, onion and tomato.