Haleem/ Khichada

I first tasted this during Ramzan at a chawl in Jogeshwari (the chicken version was made specially for me and two others- the rest feasted on mutton), and loved it so much, I got the ladies to part with the recipe. I try to make it at least once a year during Ramzan, but sometimes I forget. The good thing is that I've not got down to halving quantities, so my family eats for a meal, and I feast on leftovers for a few days after.

2 cups wheat (or broken wheat)
2 tbsp chana dal
2 tbsp tur dal
2 tbsp masoor dal
2 tbsp moong dal
2 tbsp rice
3 cloves garlic
1 green chilli (the recipe called for more, so revise upwards if you want)
1 tsp oil

500 gms chicken (or mutton)
1 large onion chopped
1/2 tsp dhania pwd
1/2 tsp red chilli pwd
1/2 tsp haldi pwd
1/2 tsp garam masala (or if you can get your hands on haleem masala, you don't need any of the other powders)
2 tsp oil

1 tbsp ghee
1/2 tsp jeera
4-5 pods garlic
1/2 tsp haldi

1 large onion sliced lengthwise
2 tbsp mint leaves

Method:
Soak the wheat, rice and dals overnight, then pressure cook with garlic, oil and the green chillis for 20 mins (or till done).*****
Once cooled, blend it in a mixie and keep aside.

Meanwhile, saute the onions till transparent, add the dry spices and chicken (or mutton) and fry for 2-3 mins. Add 1 1/2 cups water, and pressure cook till soft.
Fry the onion slices till well browned, and keep aside.
Temper the ghee with jeera, sliced garlic and haldi, add the cooked wheat-dal mixture, and mix well. Add the cooked chicken (or mutton), with all the water, mix well. Add salt and 1 tbsp chopped mint, mix well and cook on a slow flame for 10 minutes.
Serve hot, garnished with browned onion, chopped mint leaves and a dollop of ghee.

*****- alternately, you can dry roast the dals, and coarse grind them, and cook the ground dal, broken wheat and rice- it gives a very different texture, but I prefer this one