Chicken Haleem

Process

1. Prep
   1. Chicken: keep in large pieces to start with, will shred it after it goes in the pot
2. Lentils
   1. Soak overnight in water
   2. *** WAIT OVERNIGHT ***
   3. Drain fully
   4. Into a pot with the stock, boil and then low simmer for 45-60 minutes -- until very soft and starting to break down, but not yet mush.
   5. Remove from heat, do not drain; we will be adding the remaining ingredients directly into this pot.
3. Spices
   1. Toast the whole spices, approx 1 minute
   2. Grind to a powder
   3. Add the nutmeg and chili powder
4. Masala
   1. Oil over medium-low
   2. Cook the onion 10-15 minutes until soft and lightly golden
   3. Add the garlic and ginger, cook 1-2 minutes
   4. Add the turmeric and salt, cook 1 minute
   5. Add the chicken, stir well, cook 3 minutes -- not trying to fully cook it here
   6. Remove from heat
5. Combined cook
   1. Add the masala and spice mix to the lentil pot and back over heat
   2. Simmer 20-25 minutes until the chicken is fully cooked
   3. Pull the chicken out, shred, then back to the pot
   4. Add some more water if necessary, simmer 10 minutes
   5. Add the bulgar wheat and some more water, simmer for 10 minutes, stirring.
   6. Remove from heat
   7. If necessary, stick blend some of it to get to the right texture.
6. Tarka
   1. Heat the oil over medium
   2. Fry the ginger and chillies for 2 minutes
   3. Stir into the masala/lentil mix.