Soak the grains and pulses

• Rinse the chana dal, masoor dal, chickpeas, rice and wheat grains.
• Cover with water and leave to soak for half an hour.

Fry the onions

• Slice the onions and fry them in the oil until deep golden brown.
• Remove half of the fried onions and set aside for the topping.
• Remove half of the oil and keep it for the meat.

Cook the meat with aromatics

• Add the beef to the pan with the ginger garlic paste, green chillies and turmeric.
• Season with salt and black salt, then add water.
• Cook until the meat is tender and shreds easily.

Add the spices and yogurt

• Stir in the red chilli powder, coriander powder, cumin, black pepper and garam masala.
• Add the yogurt and mix well.
• Add the haleem spice mix and stir to combine.

Cook the pulses and grains

• Add the soaked pulses, rice and wheat to the pot with water.
• Cook on a medium flame until everything is completely soft.
• Stir regularly so the mixture does not catch.

Mash to a smooth consistency

• Shred the meat with a spoon or masher.
• Mash the lentils and grains until the haleem is thick and smooth.
• Add a little water if it becomes too thick and mix well.

Serve

• Ladle the haleem into bowls.
• Top with the reserved fried onions and fresh coriander.
• Serve with lemon wedges.