Haleem

About This Recipe

Haleem is patience as food: meat (usually beef or mutton), four kinds of lentils, cracked wheat and barley simmered for hours then pounded into a thick, smooth porridge that holds together but breaks apart richly on the tongue. It is the dish that breaks the fast during Ramadan in millions of Pakistani homes, and is made annually in giant cauldrons during Muharram. The technique demands hours of stirring — done well, it is one of the most satisfying dishes ever created.

Ingredients

Serves 8

• 500 gboneless beef(cubed)
• 100 gsplit chickpeas (chana dal)
• 100 gyellow lentils (moong dal)
• 100 gsplit red lentils (masoor dal)
• 100 gsplit black lentils (urad dal)
• 150 gcracked wheat (dalia)
• 50 gpearl barley
• 2 largeonions(sliced)
• 2 tbspginger-garlic paste
• 1 tbspgaram masala
• 1 tspcumin powder
• 1 tspcoriander powder
• 1 tspred chilli powder
• 1 tspturmeric
• 150 mlghee
• 2 Lwater
• Garnish: fried onions, ginger, coriander, mint, lemon, fried green chillies

Instructions

1. 1

   Soak grains

   Soak all lentils, cracked wheat and barley together in water 2 hours. Drain.

2. 2

   Cook meat

   Brown onions in ghee. Add ginger-garlic, then meat. Brown well. Add spices, salt and 1L water. Simmer covered 90 min until meat is very tender.

3. 3

   Cook grains separately

   In a second large pot, cook drained grains with 1.5L water until very soft, 60–75 minutes. Stir often to prevent sticking.

4. 4

   Combine

   Once meat is fall-apart tender, shred it with two forks in the cooking liquid.

5. 5

   Blend together

   Add cooked grains to meat. Use a hand blender or wooden spoon to break everything into a smooth, thick porridge. Cook 30 min, stirring frequently.

6. 6

   Finish

   Adjust consistency with hot water — it should be thick but flowing. Adjust salt.

7. 7

   Serve

   Top with crisp fried onions, julienned ginger, fresh herbs, green chillies and lemon. Drizzle with hot ghee.

Variations

• •

  Use chicken — reduce meat cook time to 45 minutes

• •

  Vegetarian: omit meat, add 100g extra lentils and a stick of mashed potato for body

• •

  Hyderabadi style: add yoghurt at the end and finish with crisp curry leaves

Storage

Refrigerate up to 5 days. Thickens dramatically — loosen with hot water on reheating.

Frequently Asked Questions