Haleem (Spiced Beef, Lentil and Barley Stew)

Name: Haleem (Spiced Beef, Lentil and Barley Stew)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: indian, pakistani
Ingredients: 1/4 cup chana dal (split chickpeas); 1/4 cup maash dal (also called urad dal or split black gram dal); 3 tablespoons masoor dal (split red lentils); 3 tablespoons moong dal (split mung beans); 1 cup ghee or neutral oil (such as vegetable or canola); 8 to 10 black peppercorns; 1 1/2 teaspoons cumin seeds; 1 large Spanish or red onion, thinly sliced; 1 tablespoon ginger paste or freshly grated ginger; 1 tablespoon garlic paste or freshly grated garlic; 1 pound boneless beef chuck or boneless short ribs, cut into 2-inch cubes; 3 teaspoons garam masala; 1 teaspoon Kashmiri red chile powder (or other mild red chile powder); 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 2 plum tomatoes, chopped; 1 1/2 teaspoons salt; 3 tablespoons pearl barley; 4 to 6 Thai green chiles, chopped; 1 (1-inch) piece fresh ginger, peeled and cut into matchsticks; 1/4 cup chopped cilantro; 8 lime wedges; Roti, naan or pita

By Zainab Shah

Published March 24, 2025

Haleem (Spiced Beef, Lentil and Barley Stew) — Mark Weinberg for The New York Times. Food Stylist: Michelle Gatton.

Total Time: 1¼ hours
Prep Time: 15 minutes
Cook Time: 1 hour
Rating: 5(72)
Comments: Read comments

Heavily spiced with peppercorns, fresh ginger, cumin and garam masala, this slow-cooked stew is rich with meltingly tender beef and thickened with tender, broken-down dal and barley. It’s typically prepared in big pots to feed a crowd for special occasions like Eid in Muslim communities across India and Pakistan. While haleem is traditionally slow-simmered on the stove for a few hours (see Tip for the stovetop method), this version, made in an Instant Pot, achieves a similar result in just over an hour. Briefly pulsing the stew in a food processor or using an immersion blender during the final moments of cooking is the easiest way to achieve the stew’s signature silky texture, but vigorous whisking will also do the trick. Serve with roti, naan or pita.

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Ingredients

Yield:8 servings

For the Haleem

¼cup chana dal (split chickpeas)
¼cup maash dal (also called urad dal or split black gram dal)
3tablespoons masoor dal (split red lentils)
3tablespoons moong dal (split mung beans)
1cup ghee or neutral oil (such as vegetable or canola)
8 to 10black peppercorns
1½teaspoons cumin seeds
1large Spanish or red onion, thinly sliced
1tablespoon ginger paste or freshly grated ginger
1tablespoon garlic paste or freshly grated garlic
1pound boneless beef chuck or boneless short ribs, cut into 2-inch cubes
3teaspoons garam masala
1teaspoon Kashmiri red chile powder (or other mild red chile powder)
1teaspoon ground cumin
½teaspoon ground turmeric
2plum tomatoes, chopped
1½teaspoons salt
3tablespoons pearl barley

For Serving

4 to 6Thai green chiles, chopped
1(1-inch) piece fresh ginger, peeled and cut into matchsticks
¼cup chopped cilantro
8lime wedges
Roti, naan or pita

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, combine the dals and cover in water; set aside to soak.
Step 2
Set the Instant Pot to sauté on high. Add half the ghee and wait for it to heat up, about 20 seconds. Add peppercorns, cumin seeds and ¾ of the onion. Cook, stirring occasionally, until the onion turns golden, about 5 minutes. Stir in the ginger and garlic and cook for 30 seconds, or until the smell of raw garlic dissipates.
Step 3
Add the meat to the Instant Pot and cook, stirring occasionally, until the meat starts to change color, 5 to 7 minutes.
Step 4
Stir in 2 teaspoons of the garam masala, along with the chile powder, ground cumin and turmeric, then add the tomatoes and salt. Cook, stirring occasionally, until the tomatoes break down, about 3 minutes.
Step 5
Drain the dals and add them to the pot along with the barley and 3 cups water. Close the lid, turn the top knob to the sealed setting and turn on the meat/stew setting. Cook, undisturbed, for 45 minutes, then carefully and quickly turn the top knob from its sealed setting to its vent setting to release the steam.
Step 6
Cancel the meat/stew setting. Check the doneness of the meat; it should be tender and easily mashed with a wooden spoon. If the meat is not done, close and reseal the Instant Pot and use the manual function to add another 5 minutes cook time; repeat as needed.
Step 7
When the meat is tender, break it down into small bite-size pieces with a wooden spoon. Whisk the haleem to thicken it and thoroughly mix all the ingredients. Alternatively, use an immersion blender for the same purpose, or transfer the haleem to a food processor and pulse a few times. The consistency of the haleem should be thick like gravy, with occasional threads of meat.
Step 8
Heat the remaining ghee in a medium pan on high and fry the remaining onion, stirring occasionally, until browned, about 7 minutes. Transfer the haleem to a serving vessel and top with the caramelized onions. Sprinkle with the remaining garam masala and serve with the green chiles, ginger, cilantro and lime wedges alongside. (Haleem will keep in the freezer for up to 3 months.)

Tip

To make haleem on the stovetop instead of the Instant Pot, soak the dals as instructed. In Step 2, use a large, heavy-bottomed pot over high heat. In Step 5, use 4 cups of water instead of 3 cups, bring to a boil and then adjust to a simmer. Cook with the lid ajar for 3 hours, or until the meat is tender and easily mashed with a wooden spoon.

Ratings

5 out of 5

72 user ratings

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Comments

Karekin2 months ago

Haleem is indeed delicious and this recipe rings true for the Pakistani version, but Armenians also make a similar, but more simple version, using bone-in lamb, cooked down with red lentils, bulghur and onions, called either keshkeg or herissa, depending on where your family is from. The topping poured on at the end is usually onions browned in butter with cumin and cinnamon. My grandmother used the wooden spoon method, but trust me, an immersion blender is the only way to go.

Where do these questions come from?2 months ago

There are so many delicious vegetarian stews out there- why pick one that is traditionally made with meat

Ellen S2 months ago

@sarah Leave the meat out. I'm not being snarky -- I am in the process of making this recipe, with beef cheeks which needed pressure cooking 2 hrs, then cutting up and removing gristle etc. When the meat was cooling, I followed the recipe for the rest of it, using my instant pot. Today I will use the handblender on the dal mixture, add the meat, heat to boiling, (and try not to eat it all before Eid), cool, refrigerate. You could simply not add any meat. I think tiny potatoes would be good, cooked separately and added after the blending, instead of meat. Fake meat might be okay, cooked separately, added after blending -- give it a try and let us know! Eid Mubarak

Rae Albrecht1 month ago

Honestly, I have no idea if this recipe is good or not because I was looking for gluten-free recipes, and this is NOT GLUTEN-FREE. I found this recipe using the gluten-free recipe search. Barley has gluten in it.

Mimi2 months ago

I’m Hyderabadi. This was delicious - first time I ever made Haleem and the recipe is accurate and easy to follow.

M.R.B.2 months ago

This recipe is included in the list of gluten free recipes, but barley is not gluten free. Please re-categorize it.

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