Haleem Recipe

Haleem is the celebratory stew of Desi kitchens: wheat, lentils and meat pounded together into a silky, deeply savoury porridge, crowned with fried onions, ginger and lemon. It is comfort, patience and festivity in a bowl.

Prep time

30 mins

Cook time

180 mins

Total time

210 mins

Servings

4 servings

Calories

580

Ingredients

• 500 g boneless beef or mutton
• 150 g broken wheat, soaked overnight
• 100 g mixed lentils (chana, masoor, moong)
• 1 onion, sliced
• 2 tbsp ginger-garlic paste
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp red chilli powder
• Ghee, for cooking
• Toppings: fried onions, julienned ginger, lemon wedges, fresh coriander, chaat masala

Instructions

1. Simmer the meat with ginger-garlic paste, turmeric, chilli and salt until very tender, about 90 minutes.
2. Separately boil the soaked wheat and lentils until soft, then blend or pound into a thick paste.
3. Combine meat and grain paste, add garam masala, and cook on low, stirring and mashing, for 45-60 minutes until velvety.
4. Fry the sliced onion in ghee until crisp and golden.
5. Serve the haleem topped with fried onions, ginger, coriander, lemon and a pinch of chaat masala.
6. Plate Haleem nicely, garnish as you like, and serve fresh.

Pro tips

• Constant stirring at the end prevents sticking and builds the silky texture.
• Soaking the wheat overnight halves the cooking time.
• A stick blender gives a smooth finish without losing body.

Frequently asked questions