Gluten Free Haleem

READY IN: 4hrs
SERVES: 8-10




  • Soak lentils and oats overnight or for at least 2 hours.
  • Fry the meat in oil. Add spice mix, garlic,and fry. Add 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
  • Meanwhile, put the oats and lentils in a pot with 1 teaspoons salt, 1 tsp chili powder and 1/2 tsp Turmeric. Add water and cook on low flame till very soft.
  • Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing. Fry the onions on medium heat and add salt, making the onions more crispy.
  • When meat and the grains are soft, mix them together, add part of fried onions. Leave on a very low flame and keep mixing and mashing. I like to use hand blender.
  • Remove from heat and serve with garam masala, chat masala, fresh Cilantro leaves, green chilies, ginger, fried onions and limes.