Recipe
Why make it
A thick, slow-simmered porridge of tender beef, wheat and mixed daals, finished with fried onions, ginger and lemon. Cook a big pot for family dinners or gatherings.
Serves 8
+ 19 more in the full recipe
Step 1 of 11
Rinse the wheat, barley, all four daals and rice, then soak them together in plenty of water for at least 4 hours or overnight. Drain well before cooking.
Step 2 of 11
Heat the oil or ghee in a large heavy pot over medium heat. Add the sliced onions and fry, stirring often, for about 15 minutes until deep golden brown, not burnt.
Step 3 of 11
Scoop out roughly half of the fried onions with a slotted spoon and set them aside on paper towel for garnish. They will crisp as they cool.
Step 4 of 11
To the onions left in the pot, add the cumin seeds, peppercorns, cardamoms, cloves, cinnamon and ginger garlic paste. Stir for 1 minute until the raw smell fades.
Step 5 of 11
Add the beef, salt, chilli powder, turmeric and coriander powder. Cook on medium-high heat, stirring, for about 8 minutes until the meat changes colour and the spices smell fragrant.
The last 6 steps are in the full recipe.
Cook’s tip
Soaking the grains and daals overnight cuts cooking time and gives a softer, creamier result.
Ready to cook?
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