For the Haleem:

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½ cup chana dal (split chickpeas)

½ masoor dal (split red lentils)

1 cup of neutral oil (such as vegetable or canola) 

¼ tsp black pepper or 8 whole peppercorns

1 ½ teaspoons cumin seeds 

1 large onion, thinly sliced 

1 tablespoon ginger paste or freshly grated ginger 

1 tablespoon garlic paste or freshly grated garlic 

450g boneless beef chuck or boneless short ribs, cut into 2-inch cubes 

3 teaspoons garam masala

1 teaspoon Kashmiri red chile powder (or other chili powder)

1 teaspoon ground cumin 

½ teaspoon ground turmeric 

½ can of diced tomatoes or 2 roma tomatoes

1 ½ teaspoons salt 

3 tablespoons quinoa

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For serving:

4 frozen chilis, chopped and put in container in fridge

1 inch piece fresh ginger, peeled and cut into matchsticks

¼ cup chopped coriander

8 lime wedges

6 pieces of Roti or naan bread

6 pieces gluten free bread

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1. Cover the dahls (chickpeas and red lentils in boiling water to soak during break for at least 30 mins.

2. Set the Instant Pot to sauté on high. Add half the oil and wait for it to heat up, about 20 seconds. Add peppercorns, cumin seeds and ¾ of the onion. Cook, stirring occasionally, until the onion turns golden, about 5 minutes. Stir in the ginger and garlic and cook for 30 seconds, or until the smell of raw garlic dissipates.

3. Add the meat to the Instant Pot and cook, stirring occasionally, until the meat starts to change color, 5 to 7 minutes.

4. Stir in 2 teaspoons of the garam masala, along with the chile powder, ground cumin and turmeric, then add the tomatoes and salt. Cook, stirring occasionally, until the tomatoes break down, about 3 minutes.

5. Drain the dals and add them to the pot along with the quinoa and 3 cups water. Close the lid, turn the top knob to the sealed setting and turn on the meat/stew setting. Cook, undisturbed, for 45 minutes, then carefully and quickly turn the top knob from its sealed setting to its vent setting to release the steam.

6. Cancel the meat/stew setting. Check the doneness of the meat; it should be tender and easily mashed with a wooden spoon. If the meat is not done, close and reseal the Instant Pot and use the manual function to add another 5 minutes cook time; repeat as needed.

7. When the meat is tender, break it down into small bite-size pieces with a wooden spoon. Whisk the haleem to thicken it and thoroughly mix all the ingredients. Alternatively, use an immersion blender for the same purpose. The consistency of the haleem should be thick like gravy, with occasional threads of meat.

8. Heat the remaining ghee in a medium pan on high and fry the remaining onion, stirring occasionally, until browned, about 7 minutes. Transfer the haleem to a container and put the caramelized onions in a separate container in the fridge.

9. For garnish, Sprinkle with the remaining garam masala and serve with the green chiles, ginger, cilantro and lime wedges alongside.