Traditional Slow-Cooked Haleem

"Recipe for haleem, a rich and hearty slow-cooked stew made with wheat, lentils, and meat, seasoned with traditional spices."

DG-5201769

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2/6/2026

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A rich and hearty stew blending wheat, lentils, and tender meat with aromatic spices, slow-cooked to perfection for deep flavors.

stew slow-cooked wheat lentils meat traditional

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Name: Traditional Slow-Cooked Haleem
Yield: 6
Ingredients: 200g cracked wheat (dalia); 100g split yellow lentils (moong dal); 100g split chickpeas (chana dal); 300g boneless lamb or beef, cut into chunks; 2 large onions, thinly sliced; 3 tablespoons ghee or vegetable oil; 2 tablespoons ginger-garlic paste; 1 teaspoon turmeric powder; 2 teaspoons ground coriander; 1 teaspoon cumin seeds; 2 teaspoons garam masala; 1 teaspoon red chili powder; 1 teaspoon black pepper powder; 4 green cardamom pods; 2 cloves; 1 stick cinnamon; Salt to taste; 1.5 liters water or as needed; Fresh coriander leaves, chopped (for garnish); Fried onions (for garnish); Lemon wedges (for serving)

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