There’s something truly comforting about the Easier Slow Cooker Haleem (Pakistani Beef and Lentil Stew) Recipe that makes it an absolute star in any kitchen. This hearty, soul-warming stew combines tender beef, an assortment of flavorful lentils, and fragrant spices all slow-cooked to perfection. What I love most is how the slow cooker transforms these humble ingredients into a luscious, creamy dish that’s bursting with traditional Pakistani flavors. If you’ve been looking for a slow cooker recipe that’s both approachable and rewarding, this one will quickly become your new favorite.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and the key to unlocking the authentic taste of haleem. Each component plays a crucial role, from the mix of lentils that provide a silky texture to the aromatic whole spices that infuse the stew with deep flavor.
- Chana dal (yellow split peas): Offers a nutty flavor and creamy texture when cooked down.
- Mash dal (split urad lentils): Adds softness and richness to the lentil mix.
- Masoor dal (red lentils): Cooks quickly and helps thicken the stew beautifully.
- Split moong dal (yellow lentils): Brings a smooth consistency and subtle color contrast.
- Basmati rice: Enhances texture and absorbs the flavorful broth perfectly.
- Whole spices (bay leaves, cloves, black and green cardamoms, cinnamon stick, cumin seeds): Infuse the stew with the signature aromatic warmth of Pakistani cuisine.
- Neutral oil (grapeseed or canola): For sautéing spices and onions without overpowering flavors.
- Ghee: Adds a luscious richness and authentic aroma to the stew and tadka.
- Onion, garlic, and ginger: The essential flavor base that creates depth and balance.
- Beef (shank or sirloin): The star protein, cooked until tender and shredded for that perfect haleem texture.
- Tomatoes and green chili peppers: Bring brightness and a gentle kick to the stew.
- Whole milk yogurt: Adds a subtle tang that complements the spices beautifully.
- Salt, red chili flakes, turmeric powder, haleem masala powder: Spice blends that provide complexity and stunning color.
- Rolled oats: Used as a natural thickening agent for extra creaminess.
- Black pepper and garam masala (optional): Final touches of spice to elevate the flavor profile.
- Additional onions, ghee or butter, and neutral oil for tadka: To create the golden crunchy topping classic to haleem.
- Cilantro, julienned ginger, chopped green chili peppers, lemons, crispy fried onions: Fresh garnishes to brighten and add texture on serving.
How to Make Easier Slow Cooker Haleem (Pakistani Beef and Lentil Stew) Recipe
Step 1: Preparing the Lentils and Rice
Start by combining all the lentils and basmati rice in a bowl filled with warm water. Swirling them gently washes away excess starch, making sure the final stew has a perfect creamy yet light texture. After soaking for an hour, drain and set them aside — this simple step ensures smooth cooking and a silky finish later on.
Step 2: Cooking the Lentils
Next, add the strained lentils and rice to a large pot with water, bringing it to a boil before lowering the heat to simmer covered. This slow simmer is essential because the chana dal takes the longest to soften completely, which creates the stew’s characteristic body. Once softened, drain and cool the lentil mixture for the next exciting phase.
Step 3: Sautéing the Aromatics and Spices
Now, it’s time to awaken the spices—heat oil and ghee in a large pot, add your whole spices and finely chopped onions, and sauté until golden. This step is magic: the steaming fragrant onions combined with garlic and ginger create the soul of this haleem. The aroma already makes you anticipate the delicious meal ahead!
Step 4: Cooking the Beef with Tomatoes and Spices
Add the beef cubes into the aromatic base and sauté until their color changes; this seals in the juices beautifully. Mix in chopped tomatoes, green chili, yogurt, and all the remaining spices, then pour in fresh water to simmer. Cooking the meat slowly for about 1.5 hours tenderizes it perfectly, setting the stage for the next layers of flavor and texture.
Step 5: Separating Meat and Stock
Once the beef is tender, strain the mixture to separate meat from the broth. Removing those large whole spices now lets you control texture more precisely. Discard the bones, keep the softened meat, and mix it back with the rich onion and tomato masala—this combination ensures every bite is packed with savory goodness.
Step 6: Blending Lentils and Meat
Use a food processor to blend the lentils into a smooth paste, then pulse the beef just enough to shred it while keeping some texture. Combining these two in the slow cooker along with oats and stock makes the stew wonderfully creamy and slightly textured, which is what true haleem is all about.
Step 7: Slow Cooking the Haleem
Cook this luscious blend on low heat for 6 hours, then refrigerate overnight—this patience transforms the stew’s flavors even more deeply. When ready to serve, cook again low and slow for several hours, adding water if you want it thinner and seasoning with black pepper and garam masala. This slow cooker magic results in a perfectly thick and rich haleem.
Step 8: Preparing the Tadka
The final step is the golden tadka, made by frying thinly sliced onions in ghee and oil until deep golden brown but not burnt. Pour this crunchy topping over the haleem for that irresistible texture contrast and layer of smoky sweetness, which is a signature finish to this beloved stew.
How to Serve Easier Slow Cooker Haleem (Pakistani Beef and Lentil Stew) Recipe
Garnishes
A big part of enjoying haleem is in its garnishes. Sprinkle freshly chopped cilantro and julienned ginger over the top, throw in chopped green chilies for heat, and a generous handful of crispy fried onions for crunch. Don’t forget the lemons on the side; a squeeze of fresh lemon juice brightens the rich stew beautifully and wakes up all those deep flavors in one delicious bite.
Side Dishes
Haleem shines on its own, but pairing it with simple sides really completes the experience. Warm, fluffy naan bread or parathas are perfect for scooping up every last dip of this stew. You can also serve it with a fresh cucumber and tomato salad to add a refreshing and cooling counterpoint to the rich spices.
Creative Ways to Present
If you’re hosting friends or family, serve haleem in rustic earthen bowls to bring out its traditional charm. For a modern twist, top it with a dollop of thick yogurt or raita to add creaminess, or sprinkle roasted nuts and dried fruits like almonds and raisins for unexpected texture and sweetness. The Easier Slow Cooker Haleem (Pakistani Beef and Lentil Stew) Recipe is versatile, begging to be made your own!
Make Ahead and Storage
Storing Leftovers
Leftover haleem keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve all those perfectly blended spices and tender meat flavors. When you’re ready, you’ll find the richness even more pronounced the next day.
Freezing
This stew freezes beautifully, making it a fantastic make-ahead meal. Portion it into freezer-safe containers, and it will keep for up to 3 months. When defrosted, the texture and flavor remain just as delightful, so you can enjoy your Easier Slow Cooker Haleem (Pakistani Beef and Lentil Stew) Recipe anytime with minimal effort.
Reheating
Reheat gently in a pot over low to medium heat, stirring occasionally to prevent sticking. If the stew has thickened too much in the fridge, add a splash of water or broth to reach your preferred consistency. For that just-made warmth and flavor, topping again with freshly fried onions and a squeeze of lemon after reheating brings it right back to life.
FAQs
Can I use other types of meat for this haleem?
Absolutely! While beef is traditional and lends a hearty flavor, you can also use lamb or chicken. Just adjust the cooking time accordingly to ensure the meat becomes tender enough to shred easily.
Is this recipe suitable for a gluten-free diet?
Yes, this Easier Slow Cooker Haleem (Pakistani Beef and Lentil Stew) Recipe is naturally gluten-free, using lentils and oats as thickening agents rather than any gluten-containing grains. Always check your oats packaging to ensure they are certified gluten-free if that’s a concern.
What is haleem masala powder, and can I substitute it?
Haleem masala is a special blend of spices designed to replicate the traditional flavors of haleem. If you can’t find it, substitute with a mixture of garam masala, cumin, coriander, and a pinch of cinnamon and cloves for an excellent homemade alternative.
How thick should my haleem be?
The texture is personal preference but generally, haleem should be thick and creamy enough to hold its shape on a spoon without running off quickly. If it’s too thick, just stir in a little water or stock while reheating.
Can I prepare the haleem entirely in the slow cooker?
This recipe combines stovetop browning and slow cooking for the best flavor and texture, but you could experiment cooking everything in the slow cooker. Browning the meat and spices first, however, really deepens the final taste that defines this Easier Slow Cooker Haleem (Pakistani Beef and Lentil Stew) Recipe.
Final Thoughts
There’s a special kind of joy that comes from making and sharing haleem, and this Easier Slow Cooker Haleem (Pakistani Beef and Lentil Stew) Recipe proves you don’t need to be an expert chef to create a deeply satisfying traditional dish. It’s the perfect combination of rich flavors, tender textures, and authentic spices that will make your kitchen smell amazing and your family come running to the table. Give this recipe a try—you might just find yourself making haleem a new family tradition!
PrintEasier Slow Cooker Haleem (Pakistani Beef and Lentil Stew) Recipe
Easier Slow Cooker Haleem is a rich and hearty Pakistani beef and lentil stew, perfect for a comforting meal. This gluten-free recipe combines a blend of lentils, basmati rice, aromatic whole spices, and tender beef slow-cooked to perfection, offering complex flavors with an authentic touch. Slow cooking enhances the stew’s texture, making it creamy with tender shredded meat, ideal for gatherings or special occasions.
- Prep Time: 1 hour 20 minutes
- Cook Time: 8 to 9 hours (includes stovetop and slow cooker times)
- Total Time: 9 hours 20 minutes
- Yield: 4 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: Pakistani
- Diet: Gluten Free
Ingredients
Lentils and Grains
- 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
- 2 tbsp rolled oats
Whole Spices
- 2–3 bay leaves
- 5–6 cloves
- 1 black cardamom pod
- 2–3 green cardamom pods
- 2–3 inch cinnamon stick
- 1 tsp cumin seeds
Cooking Fats
- 1/4 cup neutral oil such as grapeseed or canola oil
- 2 tbsp ghee (plus 2 tbsp ghee or butter for tadka)
Meat and Vegetables
- 1 lb beef (shank and sirloin), cut into 1 – 1 ½ inch cubes
- 1 medium to large onion, finely chopped
- 6 cloves garlic, finely chopped or crushed
- 3/4 inch piece ginger, finely chopped or crushed
- 2 small to medium tomatoes, chopped
- 1–2 green chili peppers (e.g. Serrano), chopped
- 1 small or half medium onion, thinly sliced (for tadka)
Seasonings and Extras
- 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
- 2 cups stock from cooking the meat
- 1/2 tsp freshly ground black pepper (optional)
- Pinch garam masala (optional)
Garnishes
- Cilantro, chopped
- Ginger, julienned
- Green chili peppers, chopped
- Lemons, cut into wedges
- Crispy fried onions (store-bought)
Instructions
- Soak Lentils and Rice: Combine all the lentils and rice in a medium-sized bowl and fill with warm water. Use your hand to gently swirl the grains around until the water becomes murky. Drain the water and repeat until it runs clear. Let them soak for an hour, then strain.
- Cook Lentils: In a large pot, add the soaked lentils and 6 cups of water. Bring to a boil over high heat, remove any foam, then lower heat to a simmer. Cover and cook for 1 hour until chana dal is soft. Remove from heat, strain through a colander, and set aside to cool.
- Sauté Whole Spices and Aromatics: Heat oil and ghee in a large pot over medium-high heat. Add bay leaves, cloves, black and green cardamom pods, cinnamon stick, and cumin seeds. Sauté with finely chopped onions until lightly golden (8-10 minutes). Add garlic and ginger; sauté about 1 minute until fragrant and onions deepen in color.
- Add Beef and Vegetables: Add beef cubes and sauté until color changes. Then add chopped tomatoes, green chili peppers, yogurt, salt, red chili flakes, turmeric powder, haleem masala powder, and mix well.
- Simmer Beef: Add 4 cups water, bring to a boil, then lower heat to medium and cover. Simmer for approximately 1 1/2 hours or until beef is tender, stirring occasionally and adding water if needed to prevent sticking.
- Separate Meat from Stock: Once tender, strain contents through a large strainer over a bowl to separate meat and stock. Remove beef pieces; if using bone-in meat, discard bones. Discard large whole spices from strainer but keep remaining onion-tomato masala with beef. Reserve roughly 2 cups stock (add water if stock is less).
- Prepare Slow Cooker Mixtures: Blend the strained lentils and rice in a food processor until smooth and transfer to the slow cooker. Pulse the cooked beef mixture in the food processor until shredded but not mushy, preserving strands of meat. Add this to the slow cooker along with rolled oats and 2 cups stock; mix well.
- Slow Cook Haleem – First Stage: Cover and cook on low for 6 hours. After cooking, remove and let cool slightly, then refrigerate overnight.
- Slow Cook Haleem – Second Stage: Next day, cover and cook again on low for 5-6 hours. Add water if a thinner consistency is preferred. Toward the end, open lid, increase heat to high, taste and adjust seasoning. Stir in black pepper and garam masala if used. Cook uncovered, stirring occasionally, for about 30 minutes until desired texture is reached.
- Heat for Serving: Serve warm. If the stew is not hot enough from the slow cooker, transfer to a pan and gently reheat over medium heat.
- Prepare Tadka (Tempering): Heat oil and ghee over medium heat. Add thinly sliced onions and sauté, stirring occasionally, until golden brown and deep brown but not burnt.
- Add Tadka and Garnish: Pour the hot tadka over halem and mix well. Garnish with chopped cilantro, julienned ginger, chopped green chilies, lemon wedges, and crispy fried onions. Serve additional garnish on the side for individual preference.
Notes
- Soaking the lentils and rice helps achieve the smooth, creamy texture essential to haleem.
- Slow cooking the blended mixtures twice enhances flavor development and tenderizes the meat fibers.
- Adjust red chili flakes and green chilies to regulate the spiciness.
- Using a slow cooker liner makes cleanup easier but is optional.
- Leftover haleem can be refrigerated and reheated gently; flavors usually deepen overnight.
- This recipe is naturally gluten-free, but ensure rolled oats are certified gluten-free if required.
- The tadka (tempering) adds a burst of flavor and texture, so don’t skip it.
