I'd be delighted to assist you with the Pakistani Haleem recipe. Here are two variations for you:


Classical Pakistani Haleem



Ingredients:

- 1 cup mixed lentils (masoor dal, moong dal, chana dal)

- 1/2 cup cracked wheat (daliya)

- 500g boneless mutton or chicken, cut into small pieces

- 2 onions, thinly sliced

- 2 tablespoons ginger-garlic paste

- 1 tablespoon red chili powder

- 1/2 teaspoon turmeric powder

- 1 teaspoon coriander powder

- 1 teaspoon cumin powder

- 1/2 teaspoon garam masala

- 1/2 cup cooking oil or ghee

- Salt to taste

- Fresh ginger, julienned

- Fresh coriander leaves for garnish

- Sliced green chilies for garnish

- Lemon wedges for serving


Instructions:

1. Wash the lentils and cracked wheat, and soak them separately for a few hours.

2. In a large pot, heat oil or ghee over medium heat. Add the sliced onions and cook until golden brown.

3. Add ginger-garlic paste and sauté for a few minutes until the raw smell disappears.

4. Add the meat pieces and cook until they are browned on all sides.

5. Add red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala. Cook for a minute to release the flavors.

6. Drain the soaked lentils and cracked wheat, and add them to the pot. Mix well.

7. Pour in 8-10 cups of water and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for 3-4 hours, stirring occasionally, until the meat and grains are fully cooked and the mixture thickens.

8. Adjust the salt and spice levels according to your taste.

9. Garnish with julienned ginger, fresh coriander leaves, and sliced green chilies.

10. Serve hot with naan or garnish with lemon wedges on the side.


Vegetarian Pakistani Haleem

Ingredients:

- 1 cup mixed lentils (masoor dal, moong dal, chana dal)

- 1/2 cup cracked wheat (daliya)

- 2 onions, thinly sliced

- 2 tablespoons ginger-garlic paste

- 1 tablespoon red chili powder

- 1/2 teaspoon turmeric powder

- 1 teaspoon coriander powder

- 1 teaspoon cumin powder

- 1/2 teaspoon garam masala

- 1/2 cup cooking oil or ghee

- Salt to taste

- Fresh ginger, julienned

- Fresh coriander leaves for garnish

- Sliced green chilies for garnish

- Lemon wedges for serving


Instructions:

1. Wash the lentils and cracked wheat, and soak them separately for a few hours.

2. In a large pot, heat oil or ghee over medium heat. Add the sliced onions and cook until golden brown.

3. Add ginger-garlic paste and sauté for a few minutes until the raw smell disappears.

4. Add red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala. Cook for a minute to release the flavors.

5. Drain the soaked lentils and cracked wheat, and add them to the pot. Mix well.

6. Pour in 8-10 cups of water and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for 3-4 hours, stirring occasionally, until the grains are fully cooked and the mixture thickens.

7. Adjust the salt and spice levels according to your taste.

8. Garnish with julienned ginger, fresh coriander leaves, and sliced green chilies.

9. Serve hot with naan or garnish with lemon wedges on the side.


Enjoy your flavorful Pakistani Haleem!