Gluten Free Decadence
A wholesome Middle Eastern stew with meat and grains, sans the gluten.
Servings
Prep Time
4
480
minutes
Cook Time
60
minutes
Servings
Prep Time
4
480
minutes
Cook Time
60
minutes
Ingredients
500
g
boneless beef cube
2
cups
yellow split peas
yellow split chana
1
cup
red lentil
masoor daal
2/3
cup
oats
2
tbsp
garlic paste
1
package haleem mixed spice
½
tsp
turmeric
1
tsp
chili powder
1
tsp
Salt
1
tsp
garam masala
3
cups
onions
thinly sliced
for garnish
4
tbsp
Ginger
julienne
4
tbsp
Cilantro
chopped
5
Green chilies
chopped
4
small limes
garnish
1
cup
canola oil
Instructions
Soak lentils and oats overnight or for at least 2 hours.
Fry the meat in oil.
Add spice mix and 6-8 glasses of water. Cover and leave on low flame until the meat is extremely soft.
Meanwhile, put the oats and lentils in a pot with 1 teaspoons salt, chili powder and turmeric. Add water and cook on low flame till very soft.
When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing thoroughly. Bring to a boil.
Deep fry onion in oil. Add the oil to the mixture and keep aside the fried onion for garnishing.
Remove from heat and garnish with the fried onions.
Serve with garam masala, fresh Coriander leaves, green chilies, ginger, fried onion and lemon.