The Indian Haleem

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Assalamu Alaikum, dear food enthusiasts! Today, let’s dive into the heart of Pakistani gastronomy and explore the divine flavors of Haleem. Join me on a journey through its origins, the traditional tools that weave its magic, the art of selecting the perfect meat cuts, and the aromatic alchemy of Shan Haleem Mix.
Haleem, a dish that transcends generations, holds a special place in the hearts and kitchens of every Pakistani. Its rich history, aromatic spices, and the slow-cooked symphony of grains and meats make it a culinary masterpiece.

Origin and History

Originating from the Mughal era, Haleem was introduced to the Indian subcontinent as a nutritious dish during the holy month of Ramadan. Over centuries, this slow-cooked delight has evolved into a symbol of communal harmony and is cherished in homes across Pakistan.

How to Use Traditional Tools

The essence of Haleem lies not just in its ingredients but also in the traditional tools used to prepare it. The deg (cauldron) and the chamcha (wooden ladle) play a crucial role, creating a dance of flavors as they slowly stir and meld the ingredients.

Tips and Tricks

Unveil the secrets to perfect Haleem with these cherished tips:

  • • Meat Matters: Opt for a mix of meats for a symphony of flavors. Chicken, mutton, and beef each contribute their unique essence.
  • • Cutting Wisdom: Choose cuts like beef shank, mutton shoulder, and boneless chicken for a perfect texture. The slow-cooking process transforms these cuts into succulent, tender morsels.
  • • Grains Galore: A mix of wheat, barley, and lentils adds depth and richness to the Haleem. Soak them well for a creamy consistency.

Which Meat is Used to Make Haleem?

Meat Selection and Cuts

Haleem’s magic lies in the artful blend of meats. The cuts to embrace:

  • Beef Shank: Known for its rich flavor and gelatinous texture, beef shank adds depth to the Haleem.
  • • Mutton Shoulder: Tender and juicy, mutton shoulder infuses the dish with a robust meaty essence.
  • • Boneless Chicken: The white meat of chicken brings a subtle, delicate touch to the overall flavor profile.

The Foundation: Which Lentils to Choose?

  • Chana Dal – The Robust Base
    At the core of a sublime haleem experience lies Chana Dal. Its robust flavor and creamy texture provide a solid foundation, creating a velvety consistency that defines the dish. The slow-cooking process allows the Chana Dal to break down, enhancing the overall richness of the haleem.
  • Masoor Dal – The Earthy Essence
    To infuse a deep, earthy essence into your haleem, embrace the inclusion of Masoor Dal. Known for its quick cooking time and distinct flavor, Masoor Dal complements the heartiness of Chana Dal, contributing to a harmonious blend of tastes.
  • Urad Dal – Creaminess Redefined
    For a touch of creaminess that elevates your haleem to unparalleled heights, incorporate Urad Dal. This lentil adds a velvety smoothness, transforming the dish into a luscious indulgence. The unique texture of Urad Dal ensures a delightful mouthfeel in every spoonful.
  • Moong Dal – The Balancing Act
    Revamp your haleem game by embracing the delightful fusion of richness and airiness with the addition of Moong Dal. This lentil contributes a subtle, sweet symphony to the culinary stage, orchestrating a seamless blend with the myriad profiles of its lentil companions. The outcome? A haleem that transcends mere heartiness, offering a refreshingly palatable experience that dances on the taste buds.
  • Toor Dal – Nutty Nuances
    For those who appreciate nutty nuances in their haleem, the inclusion of Toor Dal is a game-changer. This lentil contributes a distinct nuttiness, enhancing the overall complexity of flavors. It adds a layer of depth that keeps the palate intrigued.
Haleem  Lentils

Selecting the Best Seasoning Mix “Shan Haleem Mix”

Elevate your Haleem experience with Shan Haleem Mix. This spice blend, crafted with a symphony of aromatic spices, is the secret to unlocking the true essence of this beloved dish.

How to make Haleem

Haleem Quick, Easy, and Irresistibly Delicious

Recipe by ImamCourse: Main CourseCuisine: Pakistani


Prep time (for soaking)


Cooking time (for slow-cooking)




Total time



Picture a pot brimming with a luscious mixture of grains and meats, slow-cooked to perfection. Haleem, especially with the aromatic embrace of Shan Haleem Mix, becomes more than a dish—it’s a celebration of flavors.


  • 1 cup wheat

  • •t1/4 cup barley

  • •t1/4 cup lentils (urad dal)

  • •t1/4 cup rice

  • •t1/2 cup beef shank, bone-in

  • • 1/2 cup mutton shoulder, bone-in

  • •t1/2 cup boneless chicken, cut into cubes

  • •t1 packet Shan Haleem Mix

  • •t1 onion, thinly sliced (for garnish)

  • •tFresh coriander, chopped (for garnish)

  • •tGinger, julienned (for garnish)

  • •tLemon wedges (for garnish)


  • Grains Soaking Ritual: Soak wheat, barley, lentils, and rice in water for a few hours until softened.
  • Meat Symphony: In your trusty cauldron, layer beef shank, mutton shoulder, and boneless chicken with soaked grains.
  • Slow-Cooking Harmony: Let the mixture simmer until the meats are tender and the grains achieve a creamy consistency.
  • Shan Magic Unveiled: Stir in Shan Haleem Mix, ensuring its aromatic blend is incorporated evenly.
  • Garnish and Serve: Finish your Haleem with fried onions, fresh coriander, ginger, and a squeeze of lemon before serving.


  • As we conclude this culinary journey through the soul of Pakistani cuisine, may your Haleem always be a testament to tradition, shared meals, and the love that binds us all.

Nutrition Facts

1 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 12g 19%
    • Amount Per Serving% Daily Value *
    • Total Carbohydrate 50g 17%
      • Dietary Fiber 7g 29%
    • Protein 28g 57%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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