Haleem
Haleem is a rich, flavorful dish loved across South Asia and the Middle East. Known for its creamy texture and bold, spicy flavors, it’s a hearty combination of beef, wheat, lentils, and aromatic spices. While simple in ingredients, the secret to a perfect haleem lies in the slow cooking process that melds the flavors together. With a little patience and care, you can create this wholesome and nourishing dish that’s perfect for special occasions or as a satisfying meal any day.
Equipment
- Large Heavy-Bottomed Pot or Dutch Oven: Ideal for slow cooking and preventing the dish from sticking.
- Blender or Immersion Blender: For achieving the creamy texture of haleem by blending the wheat and lentils.
- Wooden Spoon or Ladle: For stirring regularly to prevent burning.
- Strainer (Optional): To rinse the lentils and wheat thoroughly before cooking.
Ingredients
- 1 kg beef
- 250 g dried wheat
- 50 g split peas
- handful lentils
- 3 tbsps garlic & ginger paste
- 2 tbsps chili powder
- 2 tsps garam masala
- 2 tsps coriander powder
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp black pepper
- 1 tsp salt
- ½ tsp cloves powder
- 2 tsps ghee or vegetable oil
To accompany —
- sliced green chilis
- chopped fresh coriander
- lime slices
- ginger matchsticks
- fried onions
Instructions
- Soak the wheat and dahl in cold water overnight, and drain.
- Heat the ghee in a large pan and brown the meat for about 5 minutes.
- Add in the garlic and ginger paste and the spices, and stir-fry for 2 minutes.
- Add in the soaked pulses and 2 liters of water. Bring to a boil and simmer gently, stirring from time to time, for about 4 to 5 hours. Top up the water when needed to keep the haleem fluid.
- After 5 hours, the meat should be extremely tender. Break up the meat with a potato masher or haleem chamcha. The objective is to achieve a lump-free thick and creamy mixture which almost shines.
- Serve the ha;eem with fresh coriander, tarka, sliced limes, fresh ginger, and chilis.
Notes
If you can’t get wheat, use barley or yellow split peas as a substitute.
Mashng takes time. Be prepared to spend around 25 minutes or more with your masher. The final haleem has an almost other-worldly appearance when it’s done properly.
If you don’t want to mash, you can cheat. Pour the haleem into the food processor and whiz coarsely. It’s an option, but it’s not the same.
Serve with a small vegetable bhaji as a side dish.
Haleem freezes really well and is great to serve to guests. It’s not something you see often in restaurants, and it is so tasty.
Cooking Tip:
- The secret to a creamy haleem is slow cooking and frequent stirring. This helps break down the wheat and lentils, creating the signature texture.
Spice Adjustments:
- Feel free to adjust the chili powder and black pepper to match your preferred spice level.
Serving Suggestions:
- Serve haleem hot, garnished with crispy fried onions, fresh coriander, a squeeze of lime, and julienned ginger. Pair it with naan, roti, or enjoy it on its own as a one-pot meal.
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water to maintain the creamy consistency.
Make-Ahead Tips:
- Prep the wheat and lentils by soaking them overnight. This reduces cooking time and enhances their creamy texture.
- You can also prepare the meat and spice base a day in advance, then combine and simmer everything when ready to serve.
Nutrition
Calories: 467kcalCarbohydrates: 8gProtein: 31gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 118mgSodium: 546mgPotassium: 611mgFiber: 4gSugar: 1gVitamin A: 809IUVitamin C: 0.4mgCalcium: 54mgIron: 5mg
Tried this recipe?Let us know how it was!
