- Prep time30 mins + overnight soak
- Cook time3 hrs
- Servings8
- DifficultyMedium
- CategoryDesi
Haleem is less a stew and more a transformation: wheat berries, lentils and beef cook down together until they surrender into one creamy, stretchy whole. The signature texture comes from pounding — traditionally with a wooden masher — which breaks the grains and shreds the meat into the mix. It is the dish of Ramadan evenings and rainy days, crowned with fried onions, lemon and chaat masala at the table.
Ingredients
- 1/2 cup (100 g) wheat berries (or cracked wheat), soaked overnight
- 1/4 cup (50 g) chana dal, soaked overnight
- 1/4 cup (50 g) masoor dal (red lentils)
- 2 tbsp mash dal (white lentils)
- 500 g (1.1 lb) boneless beef, cubed
- 1/2 cup (120 ml) oil or ghee, divided
- 2 onions, sliced
- 2 tbsp ginger-garlic paste
- 2 tbsp haleem masala (or 1 tbsp coriander, 1 tsp cumin, 1 tsp garam masala, 1 tsp chili powder)
- 1 tsp turmeric powder
- 1 tsp salt
- 8 cups (1.9 L) water, plus more as needed
- For topping: fried onions, ginger juliennes, green chilies, coriander, mint, lemon wedges, chaat masala
Method
- Drain the soaked wheat and chana dal. Boil them with the masoor and mash dal in 6 cups of water until completely soft and breaking apart, about 45 minutes. Mash roughly and set aside.
- Meanwhile, heat 1/4 cup oil in a heavy pot, fry the onions golden and remove half for topping. Add ginger-garlic paste, beef, haleem masala, turmeric and salt; cook until the beef is browned.
- Add 2 cups water, cover and simmer 1 1/2 to 2 hours, until the beef is very tender and shreddable.
- Combine the beef (with its gravy) and the cooked grains in one large pot. Using a wooden masher or potato masher, pound and stir for 20 to 30 minutes over low heat, until the mixture turns thick, creamy and stretchy. Add hot water a little at a time if it gets too thick.
- Stir in the remaining oil or ghee and simmer 10 minutes more. The haleem should slowly drop off the spoon in ribbons.
- Serve hot, letting everyone top their own bowl with fried onions, ginger, chilies, herbs, lemon and a pinch of chaat masala.
Tips for success
- Do not skip the pounding — it is what turns soup into haleem.
- Keep the heat low during mashing and stir constantly; the thick mixture catches easily.
- Chaat masala at the table is traditional and wakes the whole bowl up.
Watch video tutorial
Prefer to watch it being made? This from Aliya's Handi House walkthrough covers the same haleem step by step — the spoken narration doubles as an audio tutorial.