Reach for the Light


Haleem Recipe


About Haleem

Haleem is a delicious and nutritious kind of  stew and is very popular in the subcontinent and  the Middle East, This dish can be cooked in many ways but the main ingredients remain the same which are wheat, meat, lentils and has different names in different countries.  

It is generally considered a difficult dish as it takes a lot of cooking and preparing time. But on the positive side one can freeze it can use it latter on as well.


  • ¼ Kg meat (beef, mutton  or chicken anything will do)
  • Cracked wheat (dalia in Urdu0 100 grams
  • Cracked and smashed black beans (dal mash in Urdu) 100 grams
  • Red lentils (masoor ki dal in Urdu) 50 grams
  • Yellow lentils ( moomg ki dal in Urdu) 50 grams
  • Split black gram (dal chana ) 50 grams
  • Ghee or oil 4 serving spoons
  • 2½ liter of water
  • 3 medium sized onions (finally chopped)
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 4 green chili (chopped)
  • 2 teaspoon red chili
  • 2 teaspoon salt
  • ¼ teaspoon turmeric
  • Garam masala powder 1 teaspoon
  • Ginger 1 small clove for garnish


  1. Soak the all the lentils and cracked wheat  for 2-3 hours in water;
  2. Put the pressure cooker on the fire and add ghee and 2 chopped onions;
  3. Sauté till the onions are light brown;
  4. Add ginger and garlic paste and sauté for 30 seconds;
  5. Add salt, red chili turmeric and sauté for 1 minute;
  6. Add meat and sauté for 3-4 minutes;
  7. Now add 1 liter of water and close the pressure cooker;
  8. When the whistle starts blowing cook for 30 minutes;
  9. After opening  the cooker extract the meat in a plate or tray;
  10. Separate the bones with a knife and fork;
  11. Now add all the lentils in the remaining water and masala and add 1 ½ liters of water;
  12. Cook in the pressure cooker for 20 minutes;
  13. After opening the pressure cooker add boneless meat in the cooked lentils and mix it well;
  14. Now use a wooden churner  to churn the ingredients;
  15. After some time the lentils and meat will get mixed and the shape of the cooked material will be such that nothing is seen separated  from each other.
  16. It will take at least half an hours continuous churning, so it will be good if ou involve the family in churning and take turns;
  17. Tasty Haleem is ready to serve but befor serving we need to prepare the onions, green chili and garlic to garnish it.

Preparing the Garnish

  1. Put ghee in a frying pan and add remaining onion and sauté until dark brown, drain the oil in Haleem and spread the onions on a butter paper;
  2. Cut the garlic in ling thin pieces;
  3. Chop the green chili
  4. Decorate the Haleem with all three and serve;
  5. Happy cooking!
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