Indulge in the comforting flavors of a traditional Pakistani dish with this in-depth recipe for Haleem. This rich and hearty meat and lentil stew is slow-cooked with a medley of spices and grains, resulting in a velvety texture and a burst of flavors that will warm your soul.
Ingredients:
- 1 cup mixed lentils (such as split Bengal gram, yellow lentils, and whole green gram)
- 1 cup broken wheat (daliya)
- 500 grams boneless meat (beef, mutton, or chicken), cut into small pieces
- 2 large onions, finely chopped
- 4 tablespoons ghee or clarified butter
- 1 tablespoon ginger-garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 1/2 cup fried onions (for garnish)
- Fresh coriander leaves, chopped (for garnish)
- Ginger, thinly sliced (for garnish)
- Lemon wedges (for serving)
Instructions:
Wash the lentils and broken wheat under running water. Soak them together in water for about 30 minutes. Drain and set aside.
In a large cooking pot or pressure cooker, heat the ghee over medium heat. Add the chopped onions and sauté until golden brown.
Add the ginger-garlic paste and sauté for a minute until fragrant.
Add the meat pieces and cook until they are browned on all sides.
Add red chili powder, turmeric powder, garam masala powder, cumin powder, coriander powder, and salt. Mix well to coat the meat with the spices.
Pour in enough water to cover the meat. Bring it to a boil, then reduce the heat, cover the pot, and let it simmer until the meat is tender. If using a pressure cooker, cook for about 15-20 minutes after the first whistle.
Once the meat is tender, use a wooden spoon or a potato masher to mash the meat until it becomes stringy and shredded. This step is important for achieving the desired texture of Haleem.
Add the soaked lentils and broken wheat to the pot. Mix well with the meat.
Pour in enough water to cover the mixture, and again bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 2-3 hours. Stir occasionally to prevent sticking and add more water if needed to maintain a thick stew consistency.
Continue cooking until the lentils and grains are thoroughly cooked and the stew has thickened. The Haleem should have a smooth and creamy texture. Adjust the seasoning according to taste.
In a separate pan, heat a tablespoon of ghee and fry the sliced onions until golden and crispy. Remove and set aside for garnish.
Serve the Haleem hot, garnished with fried onions, chopped coriander leaves, sliced ginger, and a squeeze of lemon juice. It pairs well with naan bread or rice.
Enjoy the comforting and flavorsome experience of homemade Haleem, a dish that brings together the richness of meat, lentils, and aromatic spices. This slow-cooked delicacy is perfect for special occasions or as a wholesome meal that will leave you satisfied and craving for more.
