Authentic Haleem with Fried Garnish and Kachumber Salad

A deeply savory and wholesome dish featuring slow-cooked beef, cracked wheat, barley, and lentils, all blended into a thick porridge-like consistency and garnished with crispy fried onions, fresh ginger, and vibrant herbs. Served with a crisp kachumber salad.

• Prep: 1 hr
• Cook: 6 hr
• Total: 7 hr
• Servings: 2
• Cuisine: Pakistani
• Difficulty: Hard

Dietary

• Nut-Free
• Egg-Free
• Dairy-Free
• High-Protein
• High-Fiber

Tags

• slow cooker
• comfort food
• savory
• rich
• classic
• special occasion

Ingredients

• 0.5 cup cracked wheat (soaked overnight)
• 0.25 cup pearl barley (soaked overnight)
• 2 tablespoon chana daal (soaked overnight)
• 1 tablespoon masoor daal (soaked overnight)
• 1 tablespoon urad daal (soaked overnight)
• 1 pound beef stew meat (boneless, cut into 1-inch cubes)
• 0.5 cup vegetable oil (divided)
• 1 yellow onion (large, finely diced, divided)
• 1 tablespoon ginger-garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cumin
• 1.5 teaspoon salt (divided)
• 4 cup beef broth
• 0.5 teaspoon garam masala
• 2 tablespoon fresh ginger (julienned)
• 2 green chilies (sliced)
• 0.5 bunch fresh cilantro (chopped)
• 2 lemons (wedges)
• 0.5 English cucumber (diced)
• 1 Roma tomato (diced)
• 0.25 red onion (finely chopped)
• 1 tablespoon fresh lemon juice (fresh)
• 0.25 teaspoon black pepper

Instructions

1. Ensure cracked wheat, pearl barley, chana daal, masoor daal, and urad daal are soaked overnight. Drain and rinse thoroughly before cooking.
2. In a large heavy-bottomed pot, combine the drained soaked grains and lentils with 4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until very tender and mushy, stirring occasionally. Add more water if needed to prevent sticking.
3. Meanwhile, for the beef stew: Heat 1/4 cup vegetable oil in a separate pot or karahi over medium-high heat. Add half of the finely diced yellow onion and sauté until golden brown, about 5-7 minutes. Add the beef stew meat and brown on all sides for 5-7 minutes.
4. Stir in ginger-garlic paste, turmeric powder, red chili powder, ground coriander, ground cumin, and 1 teaspoon salt. Cook for 2-3 minutes, stirring constantly.
5. Pour in the beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is extremely tender and easily falls apart. Shred the beef directly in the pot using two forks.
6. Once the grains and lentils are very soft, either mash them vigorously with a heavy spoon or use an immersion blender to achieve a smooth, thick consistency. Combine the mashed grains and lentils with the shredded beef and its masala in the large pot. Stir well to combine. If the mixture is too thick, add a little hot water until it reaches your desired consistency (thick, creamy, porridge-like). Season with 1/2 teaspoon salt and 1/2 teaspoon garam masala. Continue to simmer gently for at least 30 minutes, stirring frequently to prevent sticking.
7. For the garnish: Heat the remaining 1/4 cup vegetable oil in a small pan. Add the remaining half of the finely diced yellow onion and fry until dark golden brown and crispy, about 7-10 minutes. Drain on paper towels.
8. For the Kachumber Salad: In a small bowl, combine the diced English cucumber, diced Roma tomato, and finely chopped red onion. Dress with fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently.
9. Serve the Haleem hot in bowls. Garnish generously with crispy fried onions, julienned fresh ginger, sliced green chilies, and chopped fresh cilantro. Serve with lemon wedges and the Kachumber Salad on the side.

Notes

Haleem is a labor of love but incredibly rewarding. The long cooking times are essential for achieving the signature texture. It's best made a day in advance as flavors deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or broth if needed to thin it out.

Nutrition (per serving)

• Calories: 1350
• Protein: 75 g
• Carbohydrates: 110 g
• Fat: 65 g
• Fiber: 20 g
• Sodium: 1800 mg
• Saturated Fat: 18 g
• Sugar: 10 g
• Cholesterol: 120 mg