Haleem (Slow-Cooked Meat and Lentil Stew)
A creamy, spiced blend of meat, lentils, and grains — Haleem is the ultimate Pakistani comfort food. Nutritious, filling, and absolutely worth the slow cook.
Prep Time 30 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Main Dish (Desi)
Cuisine Pakistani
Servings 4 people
Calories 550 kcal
For the grains and lentils:
- 1/2 cup wheat (dalia, soaked overnight)
- 1/4 cup chana daal
- 1/4 cup masoor daal
- 1/4 cup moong daal
- 2 tbsp rice
For the meat:
- 500 grams beef or mutton (boneless preferred)
- 1 medium onion (sliced)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1/2 tsp turmeric
- 1 tsp red chilli powder
- Salt to taste
- 5 cups water
Spices:
- 1 tsp garam masala
- 1/2 tsp black pepper
- 1 tsp coriander powder
- 1 tsp cumin powder
For the tempering (tarka):
- 1/4 cup oil or ghee
- 1 small onion (thinly sliced and fried till golden)
Garnish:
- Julienne ginger
- Fresh coriander
- Green chillies (sliced)
- Lemon wedges
- Fried onions
- Chaat masala (optional)
Step 1: Prepare the lentils and grains
Wash and soak the wheat, lentils, and rice together for at least 4 hours or overnight.
Boil them in water with a pinch of turmeric until very soft. Use a hand blender to blend into a smooth mixture. Set aside.
Step 2: Cook the meat
In a separate pot, heat oil and fry the sliced onion until light golden. Add garlic and ginger paste.
Add the meat, red chilli powder, turmeric, and salt. Sauté for a few minutes.
Add water and cook on low heat for 1.5 to 2 hours, or pressure cook for 25 minutes, until meat is tender and shreds easily.
Step 3: Combine and cook down
Shred the cooked meat and return it to the pot.
Add the blended lentil-wheat mixture to the meat. Mix well.
Add garam masala, cumin, coriander, and black pepper.
Simmer on low heat, stirring frequently to avoid sticking, for 30–40 minutes. The mixture should be thick and creamy.
Step 4: Final tempering (tarka)
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Don’t skip stirring during the last simmer — it’s key to a smooth texture.
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Use a mix of chicken and beef for a lighter version.
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You can double the recipe and freeze leftovers in portions.
Q: Can I use pre-made haleem mix?
Yes, if you're short on time. Just cook the meat separately and follow the mix instructions.
Q: What meat works best?
Beef shank or boneless mutton is ideal. Chicken is a lighter but still tasty option.
Q: Is haleem spicy?
It’s moderately spiced. Adjust red chilli powder or skip green chillies if you're sensitive to heat.
Q: Can I make this vegan?
Yes, skip the meat and use mushrooms or jackfruit. It won’t be traditional but will still be hearty.