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Chicken Haleem

Ingredients : 1 cup chana dal, plit black chick pea , 1\4 cup masoor dal , 1\4 cup dal moong (freen lentils) , 1\4 cup daal maash, urd dal , 1\4 cup oats , 2 cups whole wheat grain , 2 tablespoons rice, basmati , 2 large onions skinned and thinly sliced , 1 large chicken in pieces , 2 teaspoons garlic paste , 2 teaspoons ginger paste , 2 teaspoons chili powder , 1\4 teaspoon turmeric powder (haldi) , 2 teaspoons salt , 1 inch piece ginger, cut into matchstick , 1\4 cup coriander leaves, chopped , 3-4 green chilies, thinly sliced , 1 cup oil

Instructions :
1. Wash and soak dals and grains several hours or overnight. Drain the wheat and put it in a heavy saucepan with 6 cups of water. Bring to a fast boil, and then reduce heat to low, simmer gently for about 45 minutes or more until very tender and mushy. Add more water if necessary.
2. Meanwhile drain the dals and place in a heavy saucepan with rice and oats. Add 4-5 cups of water and boil over medium-low heat for 30 minutes or until tender and mushy.
3. Heat oil in a large heavy-based saucepan. Add onion and stirring frequently, fry for about 10 minutes or until golden brown color. Remove fried onions with a slotted spoon. Crush the 3\4 onions with a rolling pin or with clean hands and reserve 1\4 for garnish.
4. Reserve 1\4 cup oil and reheat remaining oil; add chicken pieces with ginger and garlic. Stirring frequently fry for 5 minutes and then add crushed onion, chili powder, turmeric powder, coriander powder, salt and 1 cup water. Bring to a boil, cover the saucepan and cook on medium-low heat, for 20 minutes or until meat is very tender and soft, stirring occasionally.
5. Place the chicken pieces on a cutting board, remove the bones and chop the meat finely. Put the meat back into the saucepan, add lentils and wheat and stir well to mix the ingredients.
6. Returns the saucepan to heat, stirring constantly bring the mixture to boil over medium heat. Reduce heat to low and with a wooden soup spoon (Doi) stir the mixture vigorously to blend the lentil and meat very well, about 20 minutes. (Be careful not to splash yourself with hot mixture.) While stirring mash the mixture with the back of the wooden spoon against the sides of the pan. Add more water if the haleem is very thick. Season the haleem to taste with salt. Haleem is ready when meat and lentil are well combined and the mixture is mushy.
7. Transfer haleem into serving dish garnished with ginger, coriander leaves, green chilies and reserved oil and onions. • Serve Hot • Try Raita with this dish. • Try it with Naan or Roti • Serves 10 people. • Preparation Time: 20 minutes. • Cooking Time: 120 minutes.