Entree: Pakistan – Karachi – حلیم ➤ Haleem (Hearty slow-cooked wheat, lentil, and meat stew reduced to a porridge-like consistency and seasoned with warming spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 15 min

Total 3 hrs 15 min

Ingredients

- 2 lb (900 g) boneless beef, cut into 1–2 inch (2–5 cm) chunks (such as beef chuck)
- 1 cup (200 g) cracked wheat (dalia)
- 1/2 cup (100 g) chana dal (split chickpeas)
- 1/2 cup (100 g) masoor dal (red lentils)
- 1/4 cup (60 ml) vegetable oil or ghee
- 2 large onions, thinly sliced
- 2 tbsp (30 ml) ginger-garlic paste
- 3 green chilies, slit (adjust to taste)
- 1 tbsp (15 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) turmeric
- 1–2 tsp (5–10 g) red chili powder, to taste
- 1 tsp (2 g) garam masala
- 6 cups (1.4 L) water or beef stock (plus more as needed)
- Salt to taste
- 1/4 cup (60 ml) plain yogurt (optional, for slight tang)
- Fresh cilantro, chopped, for garnish
- Fresh ginger, julienned, for garnish
- 2–3 lemons, cut into wedges, for serving
- Fried onions (prepared from 1 large onion) for garnish

Instructions

1. Soak pulses and wheat: Rinse cracked wheat, chana dal, and masoor dal. Soak together in water for 1–2 hours to shorten cooking time.
2. Brown and cook the beef: In a heavy large pot or pressure cooker heat 2 tbsp (30 ml) oil or ghee over medium-high heat. Add beef chunks and brown on all sides. Add ginger-garlic paste and sauté 1–2 minutes until fragrant.
3. Add spices and liquid: Stir in ground coriander, cumin, turmeric, red chili powder, and salt. Add the soaked wheat and lentils along with 6 cups (1.4 L) water or stock. If using a pressure cooker, cook 25–30 minutes until beef and grains are very soft. If using a pot, simmer covered 2–3 hours, adding water as needed, until everything is mushy and meat is fall-apart tender.
4. Fry onions for garnish and tempering: While haleem cooks, thinly slice remaining onions and fry in 2 tbsp (30 ml) oil or ghee over medium heat until deep golden brown and crisp. Drain on paper towels and reserve for garnish.
5. Shred meat and blend: When meat is tender, remove large bones (if any) and shred the meat with forks. Using an immersion blender or a sturdy wooden spoon, blend the cooked mixture to a thick, smooth porridge consistency—leave some texture if preferred. Stir in yogurt now if using, and simmer 5–10 minutes to integrate.
6. Final seasoning: Adjust salt and spices; sprinkle garam masala and stir through. If Haleem is too thick, add small amounts of hot water or stock to reach desired porridge-like consistency. Reheat gently.
7. Serve: Spoon haleem into bowls, drizzle with remaining 2 tbsp (30 ml) oil or ghee, top with fried onions, chopped cilantro, julienned ginger, and sliced green chilies. Serve hot with lemon wedges.