Very interesting, Jazakallahu khair, I will pass that on to the women of the family, they love haleem. Personally, I cant stand it. Not sure if its a Pakistani dish that is only liked by Pakistanis.

The last time I had Haleem was when I was in Pakistan about 5 years ago, the dish was the thickest thing I had ever seen. When I took a spoon of haleem out to put in my plate, I had to wait ages for it to fall off the spoon. I always thought haleem was meant to be runny, well thats how my mum makes it. This particular one was like a cement mixture. I must admit, it did taste very nice.

For me, a bowl of Crunchy Nut Corn Flakes does the job but since this thread started, I've started drinking a whole load of water, and sometimes just a glass of milk will do.

I havnt had Haleem in about 10 years but I can see that it will help because when cooked properly its filled with protein (the right calories) and its also slow digesting...

Gujratees have a different nomenclature, constitution and configuration of food then North India so I am talking about the "Non-Gujrati Haleem" because of its Caloric punch and slow release.

Gujratees are serious carb lovers in their food.

Hyderabadees add different Daals to their Haleem while real Haleem is made from ground wheat, I suppose the Hyederabadi Haleem would have a higher protein content while the later would have a high carb content.

In traditional Ayurvedic medicine you also make Haleem to give to weak patients and women who have recently given birth to regain strength quickly. The only difference is that Muslims add meat (ideally mutton) to it which makes it even better.

Its a SUPERB SLOW DIGESTING food to give strength vitality without adding stress to the stomach because during fasting or with patients etc you don't want to tax the stomach too much.

I am not talking about runny Haleem!

Exactly, runny haleem is daal in water. The haleem I had was super thick. It was more like a spoon of "blob" instead of daal. 

Its the two dished that put me off from eating.