½ gram dholl – chana dhal
¼ cup barley
1 cup left over rice/ kitchri
1 kg meat pieces ( boney)
1 tsp ginger garlic
2 medium onions
3 sticks tujh
3 pods elachie
3 whole pepper
3 cloves
½ cup oil
2 tomatoes- optional
3 green chillies- ground spices – tumeric powder, dhana jeeru, salt and little chilli owder

Kachoomar ( aamli- tamarind)
½ cup aamli juice
1 onion – slice and wash in rough salt green chille sliced
Mint
Crispy fried onions

Method:

1. Soak whole wheat, gram chana dholl and barley over night.
2. Boil and liquidize coarsely.
3. In a large pot put oil and add cut onions, tujh, cloves, elachie and pepper.
4. When onions are light pink, and meat, ginger garlic and green chillkies.
5. Lower heat and cook until meat is braised.
6. Add all spices ground tomatoes and allow to simmer.
7. Then add liquidized wheat, barley and gram dholl- add some water and boil over low heat.
8. Stir continuously to prevent sticking.
9. Boil until thick.
10. Before serving make vagaar with onions and ghee and add to pot.
11. Sprinkle garam masala and garnish with dhania or mint.
12. Serve with Kachoomar