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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.
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Dish (Desi)
Cuisine Pakistani
Servings 4 people
Calories 550 kcal

Ingredients
  

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)

Instructions
 

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)

  • Heat ghee or oil in a pan. Add sliced onions and fry until dark golden.
  • Pour the tarka over the haleem and mix gently.

Notes

  • Don’t skip stirring during the last simmer — it’s key to a smooth texture.
  • Use a mix of chicken and beef for a lighter version.
  • 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.