Entree: Pakistan – Lahore Street Food – ہلیم ➤ Haleem (Thick, slow-cooked porridge of wheat, mixed lentils, and meat seasoned with warm spices)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

- 1.5 lb (680 g) boneless beef chuck or lamb, cut into 1–2 in (2.5–5 cm) pieces
- 1 cup (200 g) cracked wheat (dalia)
- 1/2 cup (100 g) chana dal (split chickpeas)
- 1/4 cup (50 g) masoor dal (red lentils)
- 1/4 cup (50 g) toor dal or moong dal (split yellow lentils)
- 2 large onions, thinly sliced, divided (about 12 oz / 340 g)
- 3 tbsp (45 ml) ghee or vegetable oil
- 2 tbsp (30 ml) ginger-garlic paste
- 1 tbsp (15 ml) garam masala
- 2 tsp (10 ml) ground coriander
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 g) turmeric powder
- 2 tsp (10 g) salt, adjust to taste
- 8 cups (1.9 L) water or beef stock, plus more as needed
- 1/2 cup (120 ml) plain yogurt (optional, for slight creaminess)
- 1/2 cup (15 g) fresh cilantro, chopped (for garnish)
- 3–4 green chilies, sliced (about 0.5 oz / 15 g)
- 2 tbsp (30 g) fresh ginger, julienned (for garnish)
- 2 lemons, cut into wedges (about 8 oz / 225 g)
- 1/2 cup (75 g) fried onions (from one of the sliced onions), for garnish

Instructions

1. Rinse cracked wheat and all lentils under cold water until the water runs clear; soak the cracked wheat and lentils together for 1 hour.
2. In a large heavy pot or pressure cooker, heat 2 tbsp (30 ml) ghee or oil over medium heat. Add half of the sliced onions and sauté until golden brown and soft, about 8–10 minutes. Add ginger-garlic paste and sauté 1–2 minutes until fragrant.
3. Add the meat pieces, turmeric, ground coriander, ground cumin, garam masala and salt. Sear the meat 5–7 minutes until browned on all sides.
4. Drain the soaked wheat and lentils and add them to the pot with 8 cups (1.9 L) water or stock. Bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally, until the meat, wheat, and lentils are completely tender and breaking apart, about 2–3 hours (or pressure cook on high for 40–50 minutes).
5. While the haleem cooks, heat remaining 1 tbsp (15 ml) ghee or oil in a skillet and fry the remaining sliced onion until deep golden brown and crisp; drain on paper towels and reserve 1/2 cup (75 g) for garnish.
6. When meat and grains are fully tender, remove large bones if any, and use a heavy-blade hand blender or pulse in a food processor in batches to blend the mixture to a thick, smooth porridge consistency; return to the pot and simmer 10–15 minutes to meld flavors. If using, stir in 1/2 cup (120 ml) yogurt now for extra creaminess.
7. Adjust seasoning and add water or stock to reach desired thickness (haleem should be thick but spoonable). Simmer another 10 minutes, stirring frequently to prevent sticking.
8. Serve hot in bowls topped with fried onions, chopped cilantro, sliced green chilies, julienned ginger, and lemon wedges.