Haleem Easy Recipe  



Haleem is a popular Pakistani dish made from a blend of meat, lentils, and wheat. It has a rich and delicious taste, particularly favored during the winter season. Haleem is slow-cooked over low heat, allowing the meat to become tender and infused with spices. Its aromatic and flavorful spices delight everyone's senses. Haleem is typically served hot with naan or roti, topped with ginger slices and fresh green chilies. It's a dish enjoyed at home and cherished at gatherings and feasts.

Ingredients (English):

1 cup wheat grains

½ cup barley

½ cup lentils (chana dal)

½ cup split yellow lentils (moong dal)

½ cup split red lentils (masoor dal)

1 kg boneless meat (beef or mutton), cubed

2 onions, finely sliced

4 cloves of garlic, minced

2-inch piece of ginger, grated

4 green chilies, chopped

1 tablespoon turmeric powder

1 tablespoon red chili powder

Salt to taste

1 teaspoon garam masala powder

½ cup cooking oil

Fresh coriander leaves, chopped (for garnish)

Ginger julienne (for garnish)

Lemon wedges (for serving)

Instructions (English):

  • Wash and soak wheat grains and barley overnight. Also, soak all lentils in water for a few hours.
  • In a large pot, add soaked wheat, barley, lentils, and meat along with enough water to cover them. Cook until everything is soft and mushy.
  • In a separate pan, heat oil and fry onions until golden brown. Add minced garlic, grated ginger, and green chilies. Sauté for a few minutes.
  • Add turmeric powder, red chili powder, and salt to the onion mixture. Cook until the oil separates.
  • Add this onion mixture to the cooked meat and lentils. Mix well and cook on low heat for about an hour, stirring occasionally.
  • Once the mixture thickens and the flavors are well combined, sprinkle garam masala powder and mix.
  • Serve hot, garnished with fresh coriander leaves, ginger julienne, and lemon wedges.

 Ingredients (Urdu):

1 cup gehun

½ cup jo

½ cup chana dal

½ cup moong dal

½ cup masoor dal

1 kg gosht (beef ya mutton), tukron mein kata hua

2 pyaz, bareek kati hui

4 lehsan ke joay, kata hua

2 inch ka tukda adrak, kata hua

4 hari mirchain, kata hui

1 tablespoon haldi powder

1 tablespoon lal mirch powder

Namak hasb-e-zaiqa

1 teaspoon garam masala powder

½ cup cooking oil

Taaza dhaniya patte, kata hua (sajane ke liye)

Adrak ke julienne (sajane ke liye)

Leemu ke slices (serve karne ke liye)

Instructions (Urdu):

  1. Gehun aur jo ko dhokar raat bhar ke liye bhigo dein. Sab dalo ko kuch ghanton ke liye pani mein bhigo dein.
  2. Ek bade bartan mein bhigoi hui gehun, jo, dalo aur gosht ko dal kar itna pani dalein ke sab kuch naram aur masala ban jaye.
  3. Alag se pan garam karein aur usmein tel dal kar pyaz ko sonay ki rang tak bhoon lein. Kata hua lehsan, adrak aur hari mirchain dal kar kuch minute tak bhun lein.
  4. Pyaz ka masala gosht aur dalo mein milayein. Achi tarah se milayein aur dheemi aanch par ek ghante tak pakayein, kabhi kabhi hilate rahein.
  5. Jab masala garha ho jaye aur flavors achi tarah se mil jayein, to garam masala powder chirak dein.
  6. Garam garam serve karein, taaza dhaniya patte, adrak ke julienne aur leemu ke slices ke saath.
  7.