Hot & Flavorful Haleem: Easy Pakistani Comfort Food Recipe

Soak the cracked wheat and all lentils in separate bowls with enough water overnight or for at least 4-6 hours. Drain thoroughly before use.

In a large pot, heat oil or ghee. Add sliced onions and fry until golden brown. Add ginger-garlic paste and sauté for a minute. Add the meat, turmeric, red chili powder, coriander powder, cumin powder, and salt. Cook until the meat is browned. Add 3-4 cups of water, cover, and simmer until the meat is tender, about 70 minutes. Once cooked, shred the meat using a fork.

In another pot, add the soaked and drained cracked wheat and lentils with 3-4 cups of water. Bring to a boil, then reduce heat, cover, and simmer until completely soft and mushy, about 70 minutes, stirring occasionally to prevent sticking.

Once cooked, mash the grain and lentil mixture thoroughly with a wooden spoon or a hand blender until it forms a smooth, porridge-like consistency.

Add the shredded meat and its broth to the mashed grain and lentil mixture. Mix well. Add garam masala. If the mixture is too thick, add a little hot water to achieve the desired consistency. Bring to a gentle boil, then reduce heat and simmer for another 25 minutes, stirring frequently, until the flavors meld.

While the Haleem simmers, prepare the garnishes: fry some onions until crispy brown, slice fresh ginger into juliennes, chop fresh coriander, and slice green chilies and lemons.

Ladle hot Haleem into serving bowls. Garnish generously with fried onions, fresh ginger, fresh coriander, green chilies, and a squeeze of fresh lemon juice. Serve immediately with naan or roti.