• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Instant Pot » Instant Pot Veg Haleem

    How to make Instant Pot Veg Haleem | Video Recipe

    Published: Apr 9, 2021 by Pavani · 32 Comments

    6 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Jump to Video

    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

    This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

    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
    Prevent your screen from going dark
    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 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

    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!

    More Instant Pot

    • Achari Vegetable Pulao | Instant Pot Recipe
    • Instant Pot Kerala Parippu Curry
    • Pesara Pappu Charu Recipe
    • Vegan Kheema Pav | Indian Sloppy Joes
    6 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Nivedhanams Sowmya

      September 10, 2013 at 7:36 am

      that is a new and interesting dish for me!!! nice clicks!!Sowmya

      Reply
    2. Gayathri's Cook Spot

      September 10, 2013 at 8:26 am

      Looks like a filling and nutritious one pot meal...

      Reply
    3. vaishali sabnani

      September 10, 2013 at 11:26 am

      Ah.even I always thought that Haleem is non veg..this is interesting. .though I soak the broken wheat and cook with moong daal..bur ...well great to find a dish which i cook but am not aware of another name;))....love the way you have made and presented it.

      Reply
    4. Manjula Bharath

      September 10, 2013 at 1:09 pm

      wow very interesting and delicious veggie haleem dear 🙂 looks so yummy and a very healthy version dear !! loving it .. wonderful clicks too !!

      Reply
    5. The Pumpkin Farm

      September 10, 2013 at 4:21 pm

      i am also keen to make veg haleem for a long time, your addition of oats makes it work perfectly well for my diet plan 🙂

      Reply
    6. preeti garg

      September 10, 2013 at 5:43 pm

      Wow.. Never thought haleem in veg form Must be try at home.

      Reply
    7. Priya Suresh

      September 10, 2013 at 7:18 pm

      Omg, am in love with this vegetarian Haleem, wish i get that bowl rite now just for me.

      Reply
    8. Global Tastes & Travels Inc.

      September 11, 2013 at 12:46 am

      wow what a list of ingredients - uber tasty and healthy!

      Reply
    9. Global Tastes & Travels Inc.

      September 11, 2013 at 12:46 am

      wow what a list of ingredients - uber tasty and healthy!

      Reply
    10. Kalyani

      September 11, 2013 at 12:20 pm

      thats some longggg list of ingredients - but most of it available at home ! Ahem ! I too made the mistake of referring haleem with Halal :-)) super clicks !

      Reply
    11. Srivalli

      September 12, 2013 at 6:48 am

      The pictures are so lovely pavani..even I came to know about haleem recently..and then learnt that yes it has meat and lentil and one can easily skip the meat. During the ramadan time this recipe was so popular in many of the forums..I have even bookmarked some to make later...

      Reply
    12. Sapana Behl

      September 12, 2013 at 2:01 pm

      What a delicious Hakeem in that bowl ! Lovely dear..

      Reply
    13. Sapana Behl

      September 12, 2013 at 2:02 pm

      Sorry that's autocorrect ..

      Reply
    14. Harini-Jaya Rupanagudi

      September 13, 2013 at 1:33 am

      Wow that is a hearty haleem..I never ventured into haleem as I also thought that it was a meat based one 🙂 But I guess we can omit/substitute meat in many dishes these days 🙂

      Reply
    15. Sandhya Karandikar

      September 14, 2013 at 11:37 am

      This is one recipe I have to try. I have been looking for one for a long time. Thank you for posting.

      Reply
    16. PJ

      September 15, 2013 at 10:08 am

      I too thought this was a meat dish! You clicks are so nice Pavani:)

      Reply
    17. Sreevalli E

      September 16, 2013 at 5:28 pm

      Wow.. You made a yummy version of meatless haleem.. Looks tempting..

      Reply
    18. Suma Gandlur

      September 18, 2013 at 7:26 pm

      I think majority of Hyderabadi Hindus are clueless about Hyderabadi style Muslim cooking. Period. :)))Even I thought haleem was meat and I was like what is Pavani cooking here? :)After reading the recipe, I bookmarked it even though I am sure I won't forget to try it. It seems my kind of dish with all the ingredients I love.

      Reply
    19. Sandhya Ramakrishnan

      September 19, 2013 at 2:47 pm

      Wow! What a lovely dish with all the grains and pulses! loved reading about the dish 🙂

      Reply
    20. veena krishnakumar

      September 24, 2013 at 1:22 pm

      I always thought haleem was meat...Thank you for enlightening us...lovely clicks!!

      Reply
    Newer Comments »

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • How to make Chocolate Custard with Custard Powder
    • Easy Injera Recipe | Step by Step
    • Cuban Tostones with Mojo Sauce Recipe
    • Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • The Best Cranberry Apple Chutney Recipe
    • How to make Eggless Latkes
    • How to make Vegan Ebelskivers Recipe
    • How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    6 shares