Haleem

Haleem is one of the great slow-cooked dishes of North India and Pakistan, a rich porridge of wheat, lentils and spiced braised beef that has been stirred for hours until every element melts together into a deeply savoury mass. It is eaten at street stalls, weddings and during Ramadan.

Serves: 6

Ingredients

• 500g (1 lb 2 oz) bone-in beef or lamb shank, cut into large pieces
• 150g (¾ cup) whole wheat berries (gehun), soaked overnight
• 80g (⅓ cup) chana dal, soaked 2 hours
• 60g (¼ cup) masoor dal (red lentils)
• 60g (¼ cup) moong dal
• 3 large onions, thinly sliced
• 4 tbsp (60ml) neutral oil or ghee
• 2 tbsp (30g) ginger-garlic paste
• 1 tsp (3g) turmeric
• 2 tsp (6g) coriander powder
• 2 tsp (6g) cumin powder
• 1 tsp (3g) garam masala
• 1 tsp (3g) Kashmiri chilli powder
• Salt to taste
• 1.5 litres (6 cups) water

To finish and serve

• 2 tbsp (30ml) lemon juice
• Fried crispy onions (barista)
• Fresh coriander and mint, chopped
• Julienned ginger
• Green chillies, sliced
• Lemon wedges

Instructions

1. Fry onions in oil or ghee over medium-high heat 20–25 minutes until deep golden brown. Remove half for garnishing, keeping the rest in the pot.
2. Add ginger-garlic paste to the pot and fry 2 minutes. Add all spices and stir 1 minute. Add meat and sear 5–6 minutes until browned on all sides.
3. Add drained wheat berries, all dals, and water. Bring to a boil, skim foam, then reduce to a low simmer. Cook covered 3–4 hours, stirring every 30 minutes, until the wheat and meat are completely tender.
4. Remove bones. Using a wooden spoon or handheld blender, vigorously beat the haleem for 10–15 minutes until the wheat and lentils break down into a thick, coarsely textured porridge. Add water if it becomes too thick.
5. Adjust seasoning and stir in lemon juice. Transfer to a slow cooker on the lowest setting if preparing ahead — it holds for hours.
6. Serve in deep bowls topped with crispy onions, fresh herbs, ginger, green chillies and lemon.

Cook's Notes: The hallmark of good haleem is texture — fibrous meat pulled apart and integrated with the grains, not a smooth puree. True haleem rewards patience; 4 hours of low, steady heat is not unusual. Leftovers thicken overnight; loosen with a splash of water when reheating.