Slow Cooker Haleem Recipe: Pakistani Beef and Lentil Stew

Lentils and Rice to Boil Together

• 1/4 cup chana dal (yellow split peas)
• 1/4 cup mash dal (split urad lentils)
• 2 tbsp masoor dal (red lentils)
• 2 tbsp split moong dal (yellow lentils)
• 2 tbsp basmati rice

Whole Spices

• 2–3 bay leaves
• 5–6 cloves
• 1 black cardamom
• 2–3 green cardamom pods
• 2–3 inch cinnamon stick
• 1 tsp cumin seeds

For the Beef Preparation

• 1/4 cup neutral oil (grapeseed or canola)
• 2 tbsp ghee
• whole spices (from list above)
• 1 medium-large onion, finely chopped
• 6 cloves garlic, chopped or crushed
• 3/4 inch piece ginger, chopped or crushed
• 1 lb beef (shank or sirloin), cut into 1–1½ inch cubes
• 2 small-medium tomatoes, chopped
• 1–2 green chilies, chopped (Serrano recommended)
• 2 tbsp whole milk yogurt
• 2 tsp salt (or to taste)
• 2 tsp red chili flakes (or to taste)
• 3/4 tsp turmeric powder
• 1 tbsp haleem masala powder

For the Slow Cooker

• 2 tbsp rolled oats
• 2 cups reserved stock from cooking the meat
• 1/2 tsp freshly ground black pepper (optional)
• Pinch garam masala (optional)

For the Tadka (Tempering)

• 1 small or half medium onion, thinly sliced
• 2 tbsp ghee or butter
• 2 tbsp neutral oil

Garnishing

• Chopped cilantro
• Julienned ginger
• Chopped green chilies
• Lemon wedges
• Crispy fried onions (store-bought)

1. Combine all lentils and rice in a medium bowl. Fill with warm water, swirl until the water becomes murky, then drain and repeat until water is clear. Soak for 1 hour, then strain.
2. In a large pot, add the strained lentils and 6 cups water. Bring to a boil, skim foam, lower to a simmer, cover and cook for 1 hour. Ensure chana dal is fully cooked. Remove from heat and allow to cool, then strain with a colander.
3. Heat oil and ghee in a large pot over medium-high. Add whole spices and onions; sauté until lightly golden (8–10 minutes). Add garlic and ginger; sauté until fragrant and onions deepen to golden brown.
4. Add the meat and sauté until its color changes. Add tomatoes, green chilies, yogurt, salt, red chili flakes, turmeric, and haleem masala. Mix, add 4 cups water, bring to a boil, then reduce heat and simmer until meat is tender (about 1½ hours). Stir occasionally and add water if needed so meat doesn’t stick.
5. When the meat is tender, strain into a bowl to separate meat from stock. Remove large whole spices (bay leaves, cloves, cinnamon, cardamom). Reserve about 2 cups of stock (add water to reach 2 cups if needed). Return the remaining onion/tomato masala to the beef pieces.
6. Line the slow cooker with a liner if using. In a food processor, blend the cooked lentils and rice until smooth and transfer to the slow cooker. Pulse the cooked beef in the food processor until shredded but not mushy—retain strands.
7. Add the shredded beef to the slow cooker with the oatmeals and 2 cups reserved stock. Mix well, cover and cook on low for 6 hours. Remove and let cool, then refrigerate overnight.
8. The next day, return the haleem to the slow cooker and cook on low for another 5–6 hours. Add water for a thinner consistency if desired. Open the lid toward the end, turn to high, adjust seasoning, stir in cracked black pepper and garam masala if using, and cook with the lid open for ~30 minutes until the texture is right.
9. Transfer to a serving bowl. The slow cooker keeps haleem warm but not piping hot, so you may transfer to a pan to raise the temperature before serving if needed.

Tadka

1. Heat oil and ghee over medium. Add sliced onions and sauté, stirring carefully, until deep golden brown but not burnt.
2. Pour the hot tadka over the haleem, mix, and garnish with cilantro, julienned ginger, green chilies, lemon wedges, and crispy fried onions. Serve hot.