Bangladeshi Haleem (Beef and Lentil Stew)
Local name: হালিম
In short: Slow-cooked Bangladeshi stew of beef, lentils and cracked wheat mashed to a thick, silky porridge, topped with fried onion, ginger and lemon. It takes about 4 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 3 h 30 min
- Resting
- 2 h
- Total
- 4 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 445 kcal
Haleem is the thick, savory stew that fills iftar tables in Bangladesh during Ramadan and street stalls in Dhaka. Beef cooks until it falls apart, together with cracked wheat, barley and several kinds of lentils, and everything is then mashed into a smooth, stretchy porridge. Each bowl is topped with crisp fried onions, ginger matchsticks, fresh herbs and a squeeze of lemon. It takes hours but little effort, and it feeds a crowd for days.
Instructions
- Rinse the cracked wheat, barley and all the lentils together, then soak them in cold water for 2 hours and drain.
- Heat the oil in a large heavy pot over medium heat. Fry the cardamom, cinnamon and bay leaves for 30 seconds, then add the onions and cook for 15 minutes until deep golden.
- Add the ginger-garlic paste and fry for 2 minutes, then stir in the cumin, coriander, turmeric, chili powder and salt with a splash of water. Add the beef and fry for 10 minutes until browned.
- Pour in 1.5 L (6 cups) of the hot water. Bring to a boil, cover and simmer on low heat for 1 hour, until the beef is nearly tender.
- Add the drained grains and lentils with the remaining 1 L (4 cups) of hot water. Simmer, partly covered, for 1 1/2 to 2 hours, stirring from the bottom every 15 minutes so nothing sticks.
- When everything is very soft, remove the cinnamon and bay leaves. Mash firmly with a wooden masher, or pulse briefly with an immersion blender, until the stew is thick, smooth and stretchy with shreds of beef.
- Stir in the garam masala. Thin with hot water if needed and simmer for 10 minutes. Ladle into bowls and top with fried onions, ginger, herbs and chilies, with lemon wedges on the side.
Tips
- A pressure cooker saves time: cook the beef and the soaked grains together with 1.5 L (6 cups) of water at high pressure for 45 minutes, release naturally, then mash.
- Haleem thickens as it cools, so thin it with hot water when you reheat. It freezes well for up to 3 months.
Questions and answers
What is the difference between haleem and khichuri?
Khichuri is rice and lentils fried and simmered into a porridge, usually served with side dishes. Haleem is a slow-cooked, mashed stew of meat, wheat, barley and lentils that is eaten as a dish by itself.
Can I make haleem with lamb or chicken?
Yes. Lamb shoulder takes about the same time as beef. Chicken thighs need only 30 minutes of the first simmer before the grains go in.
Why is haleem topped with lemon and ginger?
The sharp ginger and the acidity of lemon cut through the richness of the stew. Fried onions and fresh herbs add crunch and freshness.
How long does it take to make Bangladeshi Haleem (Beef and Lentil Stew)?
About 4 h in total: 30 min of preparation and 3 h 30 min of cooking.
How many calories are in Bangladeshi Haleem (Beef and Lentil Stew)?
About 445 kcal per serving, with 25 g of protein, 36 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 445 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 36 g |
| Fat | 20 g |
| Fiber | 8 g |
| Sugar | 3 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
