Haleem (Spiced Beef, Lentil and Barley Stew)
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.
Prep Time
0h 15m
Cook Time
1h 0m
Ingredients
23
Yield
8 servings
Calories
-
Method
Step-by-step instructions
In a large bowl, combine the dals and cover in water; set aside to soak.
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.
Add the meat to the Instant Pot and cook, stirring occasionally, until the meat starts to change color, 5 to 7 minutes.
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.
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.
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.
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.
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.)
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