Pakistani
Haleem (Wheat, Lentil and Beef Pottage)
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Haleem (Wheat, Lentil and Beef Pottage) is Pakistani home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Soak the broken wheat and barley overnight, and the four dals together for 4 hours. Drain them all.
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Fry the thinly sliced onions in the ghee for 15 minutes until deep brown and crisp, then lift two thirds out for the garnish.
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Add the ginger garlic paste and the beef to the pot, sear 10 minutes, then add the red chili powder, turmeric, coriander powder, cumin, peppercorns and salt and bhunno 10 minutes until the oil separates.
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Add 6 cups of water, cover, and cook 90 minutes until the beef shreds under a fork. Lift the meat out, shred it, and set it aside with its gravy.
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In the same pot cook the drained wheat, barley and dals in the remaining water for 90 minutes until everything has gone completely soft, then mash it hard with a wooden masher or blitz it briefly. It should be a smooth thick paste with no grain left whole.
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Return the shredded beef and its gravy, stir over a low flame for 30 minutes until the whole thing pulls away from the side of the pot, then serve topped with the reserved fried onion, julienned ginger, green chilies, mint, coriander leaves, chaat masala and lemon.
Watch how to cook Haleem (Wheat, Lentil and Beef Pottage)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Pakistani dinner is a plate rather than a single dish. These are the courses that normally sit beside Haleem (Wheat, Lentil and Beef Pottage), read from the same composition Dinejot builds a real meal from.
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The protein alongside
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Haleem (Wheat, Lentil and Beef Pottage) carries dairy and gluten. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Aloo Anday (Potato and Egg Bhujia) |
| Gluten | Yes | Aloo Anday (Potato and Egg Bhujia) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 550 kcal
- Protein
- 26 g
- Carbs
- 32 g
- Fat
- 35 g
- Fiber
- 7 g
- Sugar
- 1 g
- Sodium
- 230 mg
- Saturated fat
- 20 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Haleem (Wheat, Lentil and Beef Pottage) takes about 240 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish. It also turns up at Eid.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.