Haleem

Step 1: Wash 5 ½ oz cracked wheat (daliya), 1 ¾ oz pearl barley, 2 ⅛ oz chana dal, 1 ⅜ oz red lentils (masoor dal), 1 ⅜ oz yellow moong dal and 1 oz urad dal together, then soak in plenty of water for at least 4 hours or overnight.

Step 2: Drain and put them in a large pot with 6 ¼ cups water and ½ tsp ground turmeric. Simmer over a low heat, partly covered, for 90 minutes, stirring often, until everything is completely soft and starting to break up.

Step 3: Meanwhile heat ¼ cup vegetable oil or ghee in a heavy pot over a medium heat and fry 1 onion for 10 minutes until golden brown. Add 1 ¾ lb boneless beef shin or chuck and 2 tbsp garlic-ginger paste and brown for 8 minutes.

Step 4: Stir in 2 tsp chilli powder, 1 tbsp ground coriander, half the 1 tsp garam masala and 2 ½ tsp salt for 1 minute, then add 5 cups water. Cover and simmer for 2 hours, until the beef shreds easily with two forks.

Step 5: Lift out the beef and shred it finely. Mash or blend the grains briefly with a hand blender until thick and creamy.

Step 6: Add the shredded beef and all its spicy liquid to the grains with the rest of the 1 tsp garam masala. Cook over a low heat for 30 minutes, beating hard with a wooden spoon every few minutes, until thick, stretchy and stringy. A common mistake is leaving it unstirred; haleem sticks and scorches quickly on the bottom.

Step 7: Check the consistency: it should fall slowly from a spoon. Add hot water if it is too stiff. Taste for salt. Serve in bowls topped with 3 ½ oz crisp fried onions, 2 in ginger, 4 green chillies, 1 handful fresh mint leaves, 1 tsp chaat masala and 2 lemons. Cool leftovers within 2 hours; reheat until piping hot.