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Savor the deep, complex flavors of Haleem, a traditional Indian meat curry simmered to perfection. Packed with protein, this hearty dish is ideal for family meals and special occasions.
Soak the split wheat, moong dal, chana dal, and basmati rice in water for at least 2 hours before cooking for optimal texture.
In a large heavy-bottomed pot, heat vegetable oil over medium heat. Add sliced onions and sauté, stirring often, until deep golden brown, about 15 minutes.
Add minced ginger and garlic to the onions. Sauté for 2 minutes, then add the beef chuck pieces and sear on high heat until browned on all sides, about 8 minutes.
Sprinkle in all seasoning spices: cumin, coriander, garam masala, red chili powder, turmeric, and salt. Sauté for 2 more minutes, letting the spices bloom over medium heat.
Pour in 8 cups of water. Bring to a boil, then lower to a gentle simmer. Cover and cook for 2–2.5 hours, stirring occasionally and skimming foam, until the beef is tender enough to shred with a spoon.
Drain soaked grains and lentils, then add to the simmering pot. Stir well and continue simmering over medium-low heat for another 1.5–2 hours, stirring often to prevent sticking, until grains are soft and mixture becomes thick.
Using a sturdy whisk or immersion blender, break down the grains and meat into a thick, smooth porridge. If needed, add water in ½ cup increments to adjust to desired consistency.
Taste and adjust seasoning. Simmer uncovered on low and stir frequently for an additional 15–20 minutes to develop depth, ensuring the Haleem does not stick to the pan.
Serve hot, garnished as desired with fried onions, cilantro, lemon wedges, and chilies.
