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Easier Slow Cooker Haleem (Pakistani Beef and Lentil Stew) Recipe

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4.3 from 5 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. Slow Cook Haleem – First Stage: Cover and cook on low for 6 hours. After cooking, remove and let cool slightly, then refrigerate overnight.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

Find it online: https://marthatasty.com/easier-slow-cooker-haleem-pakistani-beef-and-lentil-stew-recipe/