Pakistani Haleem is a rich stew dish made with various grains, lentils, and different kinds of meat. This dish is also called daleem and originated from pre-partition India. However, if I describe Halim in one line then I would say Halem is nourishing, rich in nutrients, healthy, comforting, and Chatpati. For making traditional daleem, you might have to cook each component separately, and then mixed it on a low flame to achieve a thick texture. That low-cooking process results in the delicious and nourishing Pakistani Haleem. This dish is very famous in Pakistani as well as in Indian cuisine. Like Nehari, Haleem is a stand-alone dish and served on many occasions and celebrations. For example, in many cities of Pakistan like Lahore, Karachi, and Hyderabad, Haleem is one of the main dishes of Pakistani traditional weddings.
Along with special occasions, daleem is widely served as a breakfast meal in Pakistani restaurants. Matter of fact that almost every YouTube food blogger has amazing memories with Pakistani Haleem. I’m going to mention an easy made recipe of Haleem and some interesting stories with it.
Look and Taste of Haleem:
As I mentioned above Haleem is a thick gravy type dish. Due to the variety of grains and meat, its look is very thick, appealing, and luscious. In regards to daleem taste, I would say that Its taste varied due to different types of masalas and meat. If you cook your daleem in beef meat then it would different in taste from that daleem which is cooked in chicken or mutton. Its taste is so aromatic and juicy. You’ll never forget its taste once you take a bite of Haleem with traditional Naan or Chapati.
Recipe of Haleem:
It’s a popular norm about Haleem that its recipe is very complex and hard to cook. To some extent, it is true because you have to cook every component of Haleem separately. Maybe that is why this is very much difficult for our house ladies to cook Haleem at home. Time is another factor in its recipe because Pakistani Haleem takes a couple of hours to be ready. However, this is not as much harder as it is perceived because after trying many recipes and lots of searching, I find out an authentic and easy-to-cook recipe. My recipe of Haleem can only take 30 minutes. Yeah! You read it right it takes 30 minutes. You can cook Pakistani traditional Haleem in a single instant pot with this recipe which I’m going to mention.
Major Ingredients for Haleem:
Red Lentils (Masoor Dal)
Urid Dal (Mash)
Split chickpeas (Channa Dal)
Yellow Lentils (Moong Dal)
Meat (I use beef you can also use chicken and Mutton)
STORY WITH HALEEM
There are so many stories of International YouTube food vloggers with Pakistani Haleem. Vloggers like Luke Martin, Jay Palfrey, Rose Gabrielle, the food ranger, Luke Damen, and many more taste Pakistani Haleem during his visit to Pakistan. I have mentioned their feelings and views about Pakistani Haleem on this blogging site.
For example, Luke Martin is one of the famous food vloggers and when he and his wife visited Pakistan, Haleem was the first dish that they eat. They were in Lahore somewhere in old Lahori Street food when they started their food journey in Pakistan by having Pakistani Haleem. They both feel so good and aromatic after eating Haleem with Roghni Naan. As their expressions describe that this is the best dish that they ever eat, YUMMY! ”It’s so thick and juicy, we love that.” These are few words of Martin and his wife after having Halim. You must try this at once at your home, Happy eating!