👨‍🍳 조리법

1. 1

   Rinse the wheat berries and barley thoroughly. Soak them in plenty of water overnight or for at least 8 hours.

2. 2

   Rinse the lentils and set aside.

3. 3

   In a large, heavy-bottomed pot or pressure cooker, heat oil/ghee over medium-high heat. Add the sliced onions and fry until golden brown. Remove half the onions for garnish and set aside.

4. 4

   Add the meat pieces to the pot and brown them on all sides. Add ginger-garlic paste and sauté for a minute.

5. 5

   Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, whole spices, and salt. Stir well and cook for 2-3 minutes until fragrant.

6. 6

   Drain the soaked wheat and barley and add them to the pot. Add the rinsed lentils and enough water to cover everything by at least 2-3 inches. Bring to a boil.

7. 7

   Reduce the heat to low, cover the pot tightly, and simmer for 4-6 hours, or until the meat is extremely tender and the grains are completely broken down. Stir occasionally and add more hot water if needed to prevent sticking.

8. 8

   Once the meat and grains are very tender, use a sturdy whisk or a hand blender (carefully) to mash and blend the mixture until it reaches a thick, porridge-like consistency. This process can take about 15-20 minutes.

9. 9

   Taste and adjust salt and spices as needed. Simmer for another 10-15 minutes, uncovered, to thicken further if necessary.

10. 10

    Serve hot, garnished with the reserved fried onions, fresh cilantro, and lemon wedges.