Soak all the daal and the pearl barley together in a bowl of water overnight. The next day, drain and put into a heavy-based saucepan, along with the beef, star anise, cardamom, cinnamon, coriander, cumin, bay leaves, ginger, garlic and the quartered onion. Pour in around 1 litre of water, and ensure everything is covered, adding a splash more if needed. Bring to the boil and use a spoon to remove any scum that forms on the surface.

Reduce the heat, partially cover and cook for 2 hrs 30 mins – 2 hrs 45 mins or until all the lentils and the barley are soft and the meat can be mashed with the back of a spoon. During this time, check the water level frequently, making sure it is saucy, and give it a good stir every so often to make sure nothing sticks to the base of the pan.

Meanwhile, tip all the spice for the haleem masala into a spice grinder and blitz until fine. Or use a pestle and mortar.

When the haleem is ready, it should resemble a thick porridge and the meat should easily break up into shreds when pressed. Add the haleem masala, turmeric, chilli flakes and oats and cook for another 10 mins. Remove the pan from the heat and give it a vigorous stir with a wooden spoon, to break up the meat, then season to taste. Cover and set aside.

For the tempering, heat the ghee in a small frying pan over medium heat. When it is hot, add the sliced onion and garlic and cook, stirring often, for 8 mins, or until brown. Pour this over the haleem, cover with the lid again and let it sit for a minute or so.

To serve, spoon into a serving dish, sprinkle some of the garnishes over the haleem, then place the rest in small bowls and serve alongside, for people to help themselves. Serve with lemon wedges for squeezing over.