Slow-Cooked Haleem
Wheat, barley, lentils and meat cooked down for hours into a thick, savoury porridge. A long weekend cook that then feeds Sehri for days.
Why it works for Sehri
- Cracked wheat, barley and lentils create haleem’s thick texture and make it a substantial make-ahead Sehri.
- The meat and pulses together supply a substantial amount of protein.
- It reheats in minutes, so the effort is spent once and repaid across several mornings.
Ingredients
- 150 g cracked wheatsoaked 4 hours or overnight
- 75 g pearl barleysoaked with the wheat
- 100 g chana dalsplit chickpeas
- 50 g masoor dalred lentils
- 50 g moong dal
- 750 g boneless beef or lambcut into 3 cm pieces
- 2 large onionsabout 300 g, thinly sliced
- 4 garlic clovescrushed
- 2 tbsp gingergrated, plus extra julienned to serve
- 150 ml oil or ghee
- 2 tsp saltadjust at the end
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp red chilli powder
- 1 tsp garam masala
- 2 litres waterplus more as needed
- 1 lemoncut into wedges, to serve
- 4 tbsp fresh corianderchopped, to serve
Method
- 1Soak the grains20 min
Soak the cracked wheat and barley in cold water for at least 4 hours, ideally overnight. Rinse the three dals and soak them separately for 1 hour. Active time here is about 20 minutes.
- 2Fry the onions15 min
Heat 150 ml oil in a large heavy pot over medium heat. Fry the sliced onions for 12 to 15 minutes until deep golden brown. Lift out half with a slotted spoon and set aside for the garnish.
- 3Brown the meat8 min
Add the garlic and grated ginger to the remaining onions and cook 1 minute. Add the meat and brown for 6 to 7 minutes.
- 4Add the spices2 min
Stir in 2 tsp salt, 2 tsp coriander, 1 tsp cumin, 1 tsp turmeric and 1 tsp chilli powder, and cook for 1 to 2 minutes.
- 5Cook the meat60 min
Add 1 litre water, bring to a boil, then cover and simmer for about 60 minutes until the meat is tender enough to shred with a fork.
- 6Add the grains70 min
Drain the wheat, barley and dals and add them with another litre of water. Simmer uncovered for 60 to 70 minutes, stirring every 10 minutes and scraping the base so nothing catches.
- 7Mash it down20 min
Shred the meat with two forks. Using a wooden spoon or a hand blender in short pulses, work the mixture for 15 to 20 minutes until it becomes a thick, glossy, almost stringy paste. Add hot water if it becomes too stiff to stir.
- 8Finish5 min
Stir in 1 tsp garam masala, taste and adjust the salt. Serve topped with the reserved fried onions, julienned ginger, fresh coriander and a squeeze of lemon.
Notes that make the difference
- Stir often in the last hour. Haleem catches on the base of the pan easily and a burnt note runs through the whole batch.
- Do not blend it completely smooth. It should hold some texture from the shredded meat.
Storing and reheating
Keeps 4 days in the fridge and freezes well for 2 months. It thickens considerably when cold — loosen with hot water when reheating.
Substitutions
- Chicken haleem: use 750 g boneless thigh and reduce the meat cooking time to 30 minutes.
- Vegetarian: leave out the meat, add 100 g extra chana dal, and use vegetable stock.
Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.
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