Chicken Haleem
  1. Boil chana dhall in salt water until soft and grind; set aside.
  2. Boil wheat and barley till soft and liquidise.
  3. Braise jeera, green chillies and onion in oil until golden brown.
  4. Add washed chicken pieces and all the other spices and braise until well coated and combined.
  5. Add 1 litre water and bring to boil.
  6. Add grounded chana dhall and cook until mixture resembles a thick broth, stirring occasionally.
  7. Prepare a vagaar of 2 Tbsp ghee, a few rings of sliced onions, 1/2 tsp whole jeera, and green chillies.
  8. Pour over haleem and combine well together.
  9. Lastly add chopped coriander leaves and serve with fresh lemon.