Kichda

For those of you who aren't familiar, this is just like haleem, except with a mixture of all different kinds of daal. This recipe made enough for 2-4 people.

Ingredients:

1/4 cup of the following:

barley

chana daal

whole or split masoor daal

moong daal

tuvar/toor daal

urud/maash ki daal

1/2 lb beef cubes or chicken

1 onion, thinly sliced

pinch of haldi

1/2 tsp mirchi powder

1 1/2 tsp dhanya/zeera powder

1 tbsp shaan haleem masala (opional)

1 tsp garam masala powder

1 tbsp garlic-ginger paste

1 tbsp mint leaves (dry or fresh)

salt to taste

Rinse and soak the daals together. I only soaked for about a half hour.

Fry half the onion, add whole garam masala, ginger garlic paste, and salt. Add the meat, fry for a minute or two, then add water and cook until tender. (I pressure cooked the meat)

Cook the daals together with a pinch of haldi and some salt. (I pressure cooked the daal also) Shred the meat and add to the cooked daals. Add dhanya-zeera powder, mirchi powder, garam masala powder, and haleem masala. In another pot, fry the rest of the onions until golden brown. Add ginger-garlic paste and mint and fry another minute. Add to the daal mixture and mix well. Garnish with hara dhanya, fresh mint leaves, ginger slices, and fried onions.