Description
A rich, hearty, and deeply comforting South Asian stew made with beef, lentils, and grains, slow-cooked into a silky, flavorful dish perfect for gatherings or cozy nights.
Ingredients
Scale
- 500g beef (boneless, stew cuts)
- ½ cup cracked wheat (dalia)
- ¼ cup chana dal (split Bengal gram)
- ¼ cup masoor dal (red lentils)
- ¼ cup moong dal (yellow lentils)
- 2 large onions (sliced)
- 2 tablespoons ginger-garlic paste
- ½ cup yogurt
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Salt to taste
- ½ cup cooking oil
- 6–7 cups water
- Fresh coriander, green chilies, lemon wedges, julienned ginger (for garnish)
Instructions
- Soak cracked wheat and all lentils in water overnight or for at least 2 hours.
- Heat oil in a heavy-bottomed pot and fry sliced onions until golden. Set half aside for garnish.
- Add ginger-garlic paste to the pot and sauté until fragrant.
- Add beef, yogurt, salt, turmeric, and red chili powder. Cook until beef changes color.
- Add soaked grains and lentils with water. Stir and bring to a boil.
- Reduce heat, cover, and simmer for 1.5 to 2 hours until meat and lentils are fully cooked.
- Mash or blend the mixture to a smooth consistency. Add garam masala and simmer uncovered for another 15 minutes.
- Adjust salt and spices. Serve hot garnished with fried onions, ginger, chilies, coriander, and lemon juice.
Notes
- Soaking grains and lentils overnight ensures smooth texture and faster cooking.
- Use bone-in beef or a mix for deeper flavor.
- Let haleem rest before serving to allow flavors to meld.
- Add a splash of milk if reheating thickened haleem.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg