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Vegetarian Haleem Yum
Vegetarian Haleem
Course main course
Cuisine hyderabadi
Prep Time
30 minutes

Cook Time
45 minutes
Servings
serving
Ingredients
  • ½ cup Wheat Broken (dalia)
  • 2 tbsp Oats Rolled
  • 1 tbsp Masoor dal
  • 1 tbsp Urad dal
  • 1 tbsp Moong dal
  • 1 tbsp Sesame seeds
  • ¼ tsp Peppercorns
  • 3 cardamom Green
  • 4 Cloves
  • 2 Cinnamon ” stick
  • 1 tsp jeera Shahi
  • 1 tsp Jeera
  • ¼ cup Soy water Granules – soaked in hot for 10 minutes
  • 1 tbsp Cashews
  • 1 tbsp Almonds
  • 2 Onions – medium, thinly sliced (I used a white and a red onion)
  • ½ cup Mixed Vegetables (I used frozen mixed veggies with carrot, peas, green beans & lima beans)
  • ½ cup Milk
  • 2 – 3 chilies Green – slit
  • ¼ cup Mint – chopped
  • ¼ cup Cilantro – chopped
  • Lime Lemons / – for garnish
  • to taste Salt
Course main course
Cuisine hyderabadi
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • ½ cup Wheat Broken (dalia)
  • 2 tbsp Oats Rolled
  • 1 tbsp Masoor dal
  • 1 tbsp Urad dal
  • 1 tbsp Moong dal
  • 1 tbsp Sesame seeds
  • ¼ tsp Peppercorns
  • 3 cardamom Green
  • 4 Cloves
  • 2 Cinnamon ” stick
  • 1 tsp jeera Shahi
  • 1 tsp Jeera
  • ¼ cup Soy water Granules – soaked in hot for 10 minutes
  • 1 tbsp Cashews
  • 1 tbsp Almonds
  • 2 Onions – medium, thinly sliced (I used a white and a red onion)
  • ½ cup Mixed Vegetables (I used frozen mixed veggies with carrot, peas, green beans & lima beans)
  • ½ cup Milk
  • 2 – 3 chilies Green – slit
  • ¼ cup Mint – chopped
  • ¼ cup Cilantro – chopped
  • Lime Lemons / – for garnish
  • to taste Salt
Vegetarian Haleem
Instructions
  1. Grind the ingredients Broken wheat to Jeera from the list (a total of 12 ingredients) into a coarse powder. This comes up to about 1 cup of powder.
  2. In a saute pan, heat 2tbsp oil and fry the chopped onions on medium flame until lightly browned around the edges and caramelized, about 15-20 minutes. Set aside until ready to use.
  3. In a pressure cooker, heat 2tbsp oil or ghee, add the chopped nuts and fry until golden. Next add the slit green chilies and cook for 1 minute.
  4. Add almost all of the caramelized onions, reserving some for garnish, mix well and cook for 1-2 minutes.
  5. Next stir in mixed vegetables and cook for 2 minutes.
  6. Drain and squeeze out the water from soy granules. Add this to the pressure cooker, mix well and cook for 1 minute.
  7. Add the milk and scrape the bottom to pick up all the stuck bits. Simmer for 1-2 minutes.
  8. Add 3 cups of water, chopped herbs, salt and the powder. Mix well to make sure that there are no lumps. Bring this mixture to a soft boil.
  9. Cover the pressure cooker and cook on medium-low flame for 15 minutes until everything is cooked through. Once the pressure dissipates, open the lid and mash the mixture to get the silky smooth texture. I like mine a little chunky, so skipped this step, but traditionally haleem is served smooth, so choice is yours.
  10. Serve hot garnished with chopped herbs, lime/lemon wedges and sauteed nuts on top.
Recipe Notes

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.

Previously on A-Z Vegetarian Dishes of Andhra Pradesh:

A for Aava Pettina Aratikaya Kura

B for Bagara Baingan

C for Chimmiri

D for Dosakaya Pachadi

E for Erra Gummadikaya Pulusu

F for Firni

G for Gongura Pulihora

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