Haleem

In a small skillet, dry roast the cumin seeds, coriander seeds, fennel seeds, cinnamon stick, green cardamom pods, and cloves over medium heat until fragrant. Allow them to cool.

Transfer the cooled roasted spices to a spice grinder or mortar and pestle. Grind them into a fine powder.

1. Wash the whole wheat grains and lentils thoroughly. Soak them in water for at least 2 hours or overnight.

2. In a large pot, add the soaked grains and lentils along with the meat. Add enough water to cover the ingredients and bring it to a boil. Reduce the heat to low and simmer until the grains and meat are tender and cooked through. This may take a couple of hours, so be patient.

3. While the grains and meat are cooking, heat ghee or oil in a separate pan. Add the chopped onion and cook until golden brown.

4. Add minced garlic and grated ginger to the pan and sauté for a minute.

5. Add the ground spice blend (from step 1) to the pan along with turmeric powder and red chili powder. Stir well to coat the onions and spices evenly.

6. Transfer the spice mixture to the pot with the cooked grains and meat. Stir well to combine everything.

7. Using a hand blender or a potato masher, blend the mixture until it reaches a smooth and creamy consistency. You can add more water if needed to achieve the desired thickness.

8. Season with salt to taste and continue simmering the haleem on low heat for another 30 minutes to an hour to allow the flavors to meld together.

9. Serve the haleem hot, garnished with chopped fresh cilantro, mint leaves, fried onions, ginger slices, and a squeeze of lemon juice.