Haleem Style Beef Dalia

Haleem Style Beef Dalia #HappyCookingToYou #FoodFusion

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  • Cooking oil 1/2 Cup or as required
  • Pyaz (Onion) sliced 2 medium
  • Boneless beef 400g
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Hari mirch (Green chilli) crushed ½ tbs
  • Haldi powder (Turmeric powder) 1 tsp
  • Namak (Salt) ½ tbs or to taste
  • Dhania powder (Coriander powder) 1 tsp
  • Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
  • Zeera powder (Cumin powder) 1 tsp
  • Garam masala powder ½ tsp
  • Water 1 litre
  • Gandum ka dalia (Wheat porridge) 1 Cup (soaked for 3-4 hours)
  • Jau ka dalia (Barley porridge) ½ Cup (soaked for 3-4 hours)
  • Chana daal (Split bengal gram) ¼ Cup (soaked for 3-4 hours)
  • Water 7-8 Cups or as required
  • Hot water 1-2 Cups
  • Namak (Salt) 1 tsp or to taste
  • Hari mirch (Green chilli) sliced
  • Pyaz (Onion) fried
  • Hara dhania (Fresh coriander) chopped
  • Adrak (Ginger) julienne
  • Chaat masala


In a pot,add cooking oil,onion & fry until light golden.

Add beef & mix well until it changes color.

Add ginger garlic paste,green chilli,mix well & cook for a minute.

Add turmeric powder,salt,coriander powder,red chilli powder,cumin powder,garam masala powder, mix well & cook for 2-3 minutes.

Add water,mix well & bring it to boil,cover & cook on low flame for 25-30 minutes then cook on medium flame until meat is tender & oil separates (25-30 minutes).

Turn off the flame and let it rest for 2 minutes then take out oil (tarri) for later use.

Now mash beef with the help of masher & set aside.

In a pot,add wheat porridge,barley porridge,split Bengal geram,water,mix well & bring it to boil,cover & cook on low flame until tender (approx. 1 hour) & stir in between.

Now add prepared gravy in cooked lentil mixture,mix well and mash well with the help of wooden masher.

Turn on the flame,add hot water to adjust consistency & mix well.

Add salt & mix well.

Garnish with reserved oil (tarri),green chilli,fried onion,fresh coriander,ginger,chaat maala & serve!

Recipe By: Kanwal Mohsin

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