Pakistani Haleem (Slow-Cooked Wheat, Lentil, and Beef Porridge)

Be the first to rate

(No Ratings Yet)

Loading...

Haleem is a beloved slow-cooked Pakistani porridge that simmers for hours until cracked wheat, mixed dals, and bone-in beef melt into a thick, glossy, spoon-coating stew. Fragrant with whole and ground spices, then crowned with crispy fried onions, ginger, and lemon, it is deeply nourishing comfort food traditionally served during Ramadan.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 52 gCarbs
• 8 gFiber
• 4 gSugar
• 32 gProtein
• 720 mgSodium
• 780 mgPotassium
• 110 mgCalcium
• 5.5 mgIron
• 12 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the grain and lentil base

• 1 cup whole wheat berries or cracked wheat (daliya), soaked overnight
• 1/2 cup yellow split moong dal, soaked
• 1/2 cup masoor (red) lentils, soaked
• 1/4 cup split skinless urad dal, soaked
• 1/4 cup chana dal (split chickpeas), soaked
• 6 cups water, plus more as needed

For the meat

• 2 lbs bone-in beef or mutton, cut into 2-inch chunks
• 2 tbsp ginger-garlic paste
• 1 tsp ground turmeric
• 1 1/2 tsp fine sea salt
• 4 cups water

For the masala base

• 3 large yellow onions, thinly sliced (reserve 1 for garnish)
• 1/4 cup ghee, plus more for finishing
• 2 bay leaves
• 1 (2-inch) cinnamon stick
• 4 green cardamom pods
• 1 tsp cumin seeds
• 4 whole cloves
• 2 medium tomatoes, finely chopped

For the spice blend and garnish

• 1 tbsp ground coriander
• 1 tsp Kashmiri red chili powder
• 1 tsp garam masala
• 2 green chilies, slit lengthwise
• 1/4 cup fresh ginger, cut into fine matchsticks
• 1/2 cup fresh cilantro leaves, chopped
• 1 lemon, cut into wedges
• 2 tbsp ghee, for frying garnish onions

Directions

1. Soak the wheat berries and all four dals in plenty of cool water for at least 8 hours or overnight, then drain well.
2. Transfer the drained grains and dals to a pressure cooker with 6 cups water and pressure cook for 30-40 minutes (about 6-7 whistles) until completely mushy. Whisk or mash to a coarse paste and set aside.
3. In a heavy Dutch oven, heat 1/4 cup ghee over medium heat. Add bay leaves, cinnamon, cardamom, cloves, and cumin; let them sizzle 30 seconds. Add 2 of the sliced onions and cook, stirring often, 12-15 minutes until deeply golden brown.
4. Stir in the ginger-garlic paste and cook 1 minute until fragrant. Add tomatoes, coriander, chili powder, turmeric, and 1 1/2 tsp salt; cook 6-8 minutes until the ghee separates from the masala.
5. Add the meat pieces and sear on all sides for 5-7 minutes. Pour in 4 cups water, bring to a boil, cover, and simmer on low for 2 1/2 to 3 hours until the meat is fall-apart tender. Skim foam as needed.
6. Lift the meat out, pull it apart into fine shreds with two forks (discarding bones), and return it to the pot. Stir in the mashed grain-lentil mixture plus 1-2 cups hot water until you reach a thick, spoonable porridge consistency. Add slit green chilies and garam masala; simmer uncovered 25-30 minutes, stirring often.
7. To develop the signature stretchy, glossy texture, beat the haleem vigorously with a heavy wooden spoon for 5-7 minutes (the traditional chhun technique). Adjust salt and consistency with hot water as needed.
8. Meanwhile, fry the reserved sliced onion in 2 tbsp ghee over medium-low heat until deep amber and crisp. Ladle haleem into bowls and top each with crispy onions, ginger matchsticks, cilantro, sliced green chilies, a squeeze of lemon, and an extra drizzle of hot ghee.

Cook’s Notes

• Overnight soaking of the wheat and dals is essential for the right texture; if rushed, soak in hot water for at least 2 hours.
• The chhun whipping step at the end is what gives haleem its signature glossy, elastic pull—don't skip or shorten it.
• Use bone-in meat with a bit of marrow for the deepest, richest broth possible.
• Haleem thickens considerably as it cools; loosen leftovers with hot water and stir while reheating.
• For an even more luxurious finish, stir in a final tablespoon of hot ghee just before serving.

You might also like

Desserts

Pakistani Carrot Pudding

Desserts

Kheer Pakistani Rice Pudding

Asian

Pakistani Bun Kebab Burger

Asian

Pakistani Seekh Kebab