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    Home » Instant Pot » Instant Pot Veg Haleem

    How to make Instant Pot Veg Haleem | Video Recipe

    Published: Apr 9, 2021 by Pavani · 36 Comments

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    Veg Haleem is a spicy, creamy and absolutely delicious dish from Hyderabad. Traditionally, this is a meat based dish but I make this vegetarian version to accommodate my dietary restrictions.

    Haleem aka daleem or halim usually takes a long time, usually overnight, to make. This gives the dish its characteristic texture and amazing depth of flavor. But this instant pot recipe for veg haleem tastes equally good, is creamy and it takes about 30 minutes to make.

    White bowl with Veg Haleem topped with chopped nuts

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    Table of contents

    • About the Recipe
    • Traditional vs Instant Pot Veg Haleem
    • Ingredients
    • Video Recipe
    • Instructions
    • Expert Tips
    • Frequently Asked Questions
    • You might also like

    About the Recipe

    My hometown of Hyderabad in Telangana is a culinary hub and is popular for quite a few dishes. Hyderabadi Dum Biryani or Bagara Baingan or Mirchi Baingan ka Salan and the list goes on.

    Today I have another dish that is popular around the world, Hyderabadi Haleem. The origins of this savory delicacy goes back to the 19th century. Arabs introduced it to the Nizams and it has since become an integral part of Hyderabadi cuisine.

    So what is haleem? It is a nutritious and calorie-rich porridge or stew. This is a popular dish in Middle East, Central Asia and in Indian subcontinent. The ingredients use vary from region to region.

    Hyderabadi haleem has meat, lentils and cracked wheat as main ingredients. The addition of local spices makes this unique to the region. This is served as an appetizer at weddings and other celebrations. But it is particularly consumed in the Ramadan season during Iftar or the evening meal to break the day-long fast.

    White bowl with Halim and a spoon and a glass of water in the background

    Traditional vs Instant Pot Veg Haleem

    Many people might think Veg Haleem is a blasphemy against the traditional version. But how would anyone with dietary restrictions try it? So my friends, I know this is not 'authentic', but this adaptation helps me to try this dish.

    Traditionally broken wheat is soaked for a little bit before it cooked. Also some of the components are cooked separately before bringing everything together and then simmering for a little while.

    This instant pot veg haleem recipe has all of the elements of traditional recipe but without the meat. The meat component is subbed with soy granules or TVP (Textured Vegetable Protein). All of the ingredients go into the Instant Pot at one time and cooked together.

    To ensure that the final dish has similar texture to the original version, all of the main ingredients are ground to a coarse powder. This helps to cook the dish faster but without sacrificing on the flavor. This vegetarian haleem is spicy, filling and equally delicious.

    Closeup photo of veg haleem topped with chopped nuts and herbs in a white bowl

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    The list of ingredients to make this haleem recipe seem to be long but most of them are pantry staple stuff. Here's what you need to make vegetarian haleem:

    • Grains - cracked wheat (wheat rawa, dalia or bulgur) and rolled oats
    • Lentils - urad, masoor and moong
    • Nuts & seeds - almonds, cashews, pistachios, sesame
    • Soya granules aka TVP - There is no need to pre-soak soya granules because pressure cooking in the Instant Pot rehydrates them nicely.
    • Spices - cardamom, black pepper, cinnamon, shah jeera
    • Crispy fried onions - I use store bought fried onions, but you can make your own. Cook 1 large thinly sliced onion in 1 tablespoon oil on medium heat, stirring occasionally until golden brown and caramelized.
    • Other ingredients - ginger+garlic paste, green chilies, cilantro, mint, yogurt and salt
    • I use my 6 qt Instant Pot to make this recipe.
    Ingredients needed - details in recipe card

    Video Recipe

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    In a food processor or a blender, combine cracked wheat, rolled oats, lentils, sesame seeds, almonds, spices into a coarse powder. Set aside.

    Side by side photos of before and after grinding the oats, cracked wheat and spices

    Turn on the Instant Pot on Sauté mode. When hot, add ghee and once it melts, add the chopped nuts and cook till they are golden.

    Add the fried onions and cook until fragrant. Stir in green chilies, ginger+garlic paste and cook until it does not smell raw anymore.

    Add the water and make sure to scrape the bottom to loosen any browned bits. Add the soy granules, yogurt, ground wheat-lentils powder, chopped herbs and salt. Mix well to remove any lumps and make sure that mixture is smooth.

    Step by step photos showing the additions of nuts, chilies, fried onions to the Instant Pot

    Lock the lid and close the steam valve. Turn off the 'Sauté' mode. Press Manual/ Pressure Cook and set the time for 6 minutes on High Pressure. When the timer sounds, natural release the steam for 10 minutes; quick release the remainder.

    Open the pressure cooker and give the mixture a good stir. If desired, take a potato masher and mash the mixture to get a smoother consistency.

    Stir in lemon juice and mix well. Taste and adjust seasoning by adding more salt or lemon juice. Serve hot topped with fried onions, chopped nuts, herbs and a side of lemon wedges.

    Expert Tips

    • Feel free to use medium grain bulgur in the recipe.
    • Substitute rolled oats with quick cooking or steel cut oats.
    • I use store bought fried onions, but you can make your own. Cook 1 large thinly sliced onion in 1 tablespoon oil on medium heat, stirring occasionally until golden brown and caramelized.
    • If you can only find soy chunks, then grind them to a coarse powder before using.
    • Also meatless beef crumbles are a great substitute for dried soy granules or TVP. If using this, add the frozen crumbles to the onion mixture and cook until thawed before adding the water.
    • This dish is is best served hot or warm.
    • Leftover veg haleem can be stored in the refrigerator for 2 days or in the freezer for up to 2 months. Make sure to add a bit of water while reheating to make it a nice thick flowing consistency.
    • To make haleem in the pressure cooker, follow the recipe as written but cook it for 2~3 whistles on medium-low flame.

    Frequently Asked Questions

    Can veg haleem be made vegan?

    Yes, absolutely. Most of the ingredients in this recipe are already plant based. Use canola or vegetable oil instead of ghee. Use dairy-free yogurt or omit it entirely.

    Can Haleem be frozen?

    Yes, this is a great dish to freeze. Once completely cooled, transfer to an airtight container and freeze for up to 2 months. Reheat on the stove by adding a little bit of water to get it to the right consistency.

    You might also like

    Here are a few more flavorful vegetarian recipes to try:

    • Yakhni Pulao (Hyderabadi Vegetable Yakhni Pulao)
    • Shahi Baingan (Eggplant in Spicy tomato-almond sauce)
    • Vegetable Biryani using Biryani Mix
    • Vankaya Kurma/ Eggplant Kurma
    White bowl with Veg Haleem with a black spoon

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    White bowl with Veg Haleem

    Instant Pot Veg Haleem

    This is a spicy, creamy and delicious dish traditionally made during Ramadan. This vegetarian version is made in the Instant Pot and takes about 30 minutes to make.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 15 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 45 minutes mins
    Course: Main Course
    Cuisine: hyderabadi
    Servings: 4 servings

    Ingredients

    • ½ cup Cracked Wheat (Dalia)
    • ¼ cup Rolled Oats
    • 1 tablespoon Masoor dal
    • 1 tablespoon Urad dal
    • 1 tablespoon Moong dal
    • 2 teaspoons Sesame seeds
    • 6 Raw Almonds, chopped
    • ½ teaspoon Shahi Jeera
    • ½ teaspoon Peppercorns
    • 2 Cinnamon sticks
    • 4 Green cardamom pods
    • ½ teaspoon Cumin seeds
    • 3 tablespoons Ghee
    • ⅓ cup Chopped Nuts (almonds, cashews & pistachios)
    • ½ cup Fried Onions
    • 2~3 Green chilies, slit
    • 2 teaspoons Ginger+garlic paste
    • 6 cups Water
    • ½ cup Soy Granules
    • 3 tablespoons Yogurt
    • 2 tablespoons Mint, chopped
    • 2 tablespoons Cilantro, chopped
    • 1~2 tablespoons Lime or Lemon juice, plus lemon wedges for garnish
    • 1¼ teaspoons Salt
    Get Recipe Ingredients

    Instructions

    • In a food processor or a blender, combine cracked wheat, rolled oats, lentils, sesame seeds, almonds, spices into a coarse powder. Set aside.
    • Turn on the Instant Pot on Sauté mode. When hot, add ghee and once it melts, add the chopped nuts and cook till they are golden, about 1~2 minutes.
    • Add the fried onions and cook for 1~2 minutes or until fragrant. Stir in green chilies, ginger+garlic paste and cook until it does not smell raw anymore, about 30 seconds to 1 minute.
    • Add the water and make sure to scrape the bottom to loosen any browned bits. Add the soy granules, yogurt, ground wheat-lentils powder, chopped herbs and salt. Mix well to remove any lumps and make sure that mixture is smooth.
    • Lock the lid and close the steam valve. Turn off the 'Sauté' mode. Press Manual/ Pressure Cook and set the time for 6 minutes on High Pressure. It will take 8 minutes to come to pressure. When the timer sounds, natural release the steam for 10 minutes; quick release the remainder.
    • Open the pressure cooker and give the mixture a good stir. If desired, take a potato masher and mash the mixture to get a smoother consistency.
    • Stir in lemon juice and mix well. Taste and adjust seasoning by adding more salt or lemon juice. Serve hot topped with fried onions, chopped nuts, herbs and a side of lemon wedges.

    Video

    Notes

    • Feel free to use medium grain bulgur in the recipe.
    • Substitute rolled oats with quick cooking or steel cut oats.
    • I use store bought fried onions, but you can make your own. Cook 1 large thinly sliced onion in 1 tablespoon oil on medium heat, stirring occasionally until golden brown and caramelized.
    • If you can only find soy chunks, then grind them to a coarse powder before using.
    • Also meatless beef crumbles are a great substitute for dried soy granules or TVP. If using this, add the frozen crumbles to the onion mixture and cook until thawed before adding the water.
    • This dish is is best served hot or warm.
    • Leftover veg haleem can be stored in the refrigerator for 2 days or in the freezer for up to 2 months. Make sure to add a bit of water while reheating to make it a nice thick flowing consistency.
    • To make haleem in the pressure cooker, follow the recipe as written but cook it for 2~3 whistles on medium-low flame.

    Nutrition

    Calories: 466kcal | Carbohydrates: 37g | Protein: 16g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 890mg | Potassium: 298mg | Fiber: 11g | Sugar: 4g | Vitamin A: 159IU | Vitamin C: 5mg | Calcium: 144mg | Iron: 4mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Nisha Sundar

      September 25, 2013 at 1:53 pm

      That is one hearty filling dish.

      Reply
    2. Rajani S

      September 25, 2013 at 1:57 pm

      I too thought Haleem was meat based :D...My bokmark list is growing too long Pavani!! And you know what...your photography and styling skills are so good that even the messiest food is presented in a beautiful manner...Need to learn it from you!

      Reply
    3. Archana Potdar

      September 28, 2013 at 4:40 pm

      I always thought haleem was meat based. Love the pics. Bookmarking this one too.

      Reply
    4. Priya Srinivasan

      April 27, 2021 at 12:15 pm

      5 stars
      This is a brilliant recipe pavani! i totally agree, any food can be made to suit once dietary requirements! Love this veg version of the famous haleem! I would love to try this! I m a dump and cook lover, this really sounds like my recipe!!

      Reply
    5. Archana

      April 28, 2021 at 4:44 am

      5 stars
      Thank you, thank you.... I want to try making this veg haleem. I have all the ingredients and since we are going under lockdown this one-pot meal is what I am making! absolutely love it and I hope I get some inspiration in taking the pictures too. They are absolutely delicious!

      Reply
    6. Usha Rao

      April 29, 2021 at 5:53 am

      5 stars
      I tried your version of veg haleem in Instant pot and it came out creamy and so delicious. Preparing it in an IP is so. easy and thanks for sharing the recipe.

      Reply
    7. Mayuri Patel

      April 29, 2021 at 1:34 pm

      5 stars
      I had neighbors who were from Hyderabad and couldn't stop raving about haleem. When I asked them how does it taste, their reply was to just try the meat version, which I don't eat! Now I have a veggie version of the famous dish that I can make by following your Veg Haleem recipe. Thanks for sharing it Pavani.

      Reply
    8. Sapana

      April 30, 2021 at 2:57 pm

      5 stars
      I would have never thought of making vegetarian haleem but looking at the ingredients I now so want to try making it. Love the idea of making it in instant post.

      Reply
    9. Poonam Bachhav

      April 30, 2021 at 11:45 pm

      5 stars
      Making a vegetarian version of famous meat dish - Haleem sounds brilliant! Would definitely love giving it a try.

      Reply
    10. Lata Lala

      May 01, 2021 at 4:03 am

      5 stars
      I have heard a lot about this Hyderabadi delicacy, Haleem. You have made vegetarian version, in an instant pot, that's super awesome Pavani.
      Lovely share.

      Reply
    11. Jagruti's Cooking Odyssey

      May 01, 2021 at 10:41 am

      5 stars
      Thank you for sharing this vegan version of Haleem, so comforting, delicious and nutritious

      Reply
    12. Bless my food by Payal

      May 01, 2021 at 11:06 am

      5 stars
      I am always introduced to Haleem as a non vegetarian recipe but it is surprising to see the vegetarian version. Each Ingredient used in recipe is a package of health and nutrition. Thanks for sharing

      Reply
    13. Shruti

      January 28, 2025 at 12:25 pm

      Hi there! Thank you for posting this recipe. I was wondering if for the meat substitute, I can use firm or extra firm tofu instead of soya granules?

      Reply
    14. Shruti

      February 13, 2025 at 10:40 am

      Hi there! Thank you for posting this recipe! I am writing to ask instead of using soya granules or tvp, can we substitute this with tofu or tempeh? If so, how can we substitute the tofu or tempeh into this haleem recipe?

      Reply
      • cookshideout

        March 12, 2025 at 5:18 pm

        Hi Shruti, yes you can use tofu or tempeh instead of tvp. Simply crumble the tempeh and use. For tofu, grate and saute to remove extra moisture. Hope this helps. Happy cooking!

        Reply
    15. Shruti Aman

      February 16, 2025 at 11:59 am

      Hi, thank you for posting the recipe! I was wondering if I can replace the tvp with tofu or tempeh instead? If I can, how would I substitute tofu or tempeh into the haleem?

      Reply
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