Haleem Recipe

Step 1: Soak grains and lentils. Sauté onions, garlic, and ginger. Add the meat, sauté for a bit, then add the rest of the IP ingredients and pressure cook with the Meat/Stew Setting.
Step 2: Open the Pot. Remove the beef and give it just enough pulses in the food processor to shred. Then use an immersion blender to blend the lentils & grains. If you don’t have an immersion blender, run the lentils and grains through the food processor too.
Step 3: Add oats and cook the haleem down. Once it starts bubbling, cover and slow cook until you can see the ‘laced’ consistency (or resha). If you’re up for it, make a tadka. Garnish and serve!

WHAT IS HALEEM?

Haleem (also called daleem, halim, etc.) is a Pakistani, Indian and/or Hyderabadi thick stew made with various grains, lentils (dal/daal), and meat.
Traditionally, each component is cooked separately, then mixed together and slow-cooked to achieve the thick and luscious texture.
The resulting interwoven or ‘laced’ consistency is Haleem’s distinguishing feature.

INGREDIENTS

While this recipe calls for several ingredients, all of them are readily available at most Indian and Pakistani grocery stores.

Clockwise from Top Left – Rolled Oats, Basmati Rice, Masoor Dal (Red Lentils), Urad (Mash) Dal, Split Chana Dal (split chickpeas), and Moong Dal (sometimes called Yellow Lentils)

Haleem Recipe

WHAT IS HALEEM?

INGREDIENTS

HOW TO MAKE Haleem