How to make Instant Pot Veg Haleem | Video Recipe

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.

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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.

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.

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.

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.

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.

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

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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

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Course: Main Course

Cuisine: hyderabadi

Servings: 4 servings

Ingredients

1x2x3x

• 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

Nutrition Facts

Instant Pot Veg Haleem

Amount per Serving

Calories

466

% Daily Value*

Fat

 

31

g

48

%

Saturated Fat

 

10

g

63

%

Cholesterol

 

31

mg

10

%

Sodium

 

890

mg

39

%

Potassium

 

298

mg

9

%

Carbohydrates

 

37

g

12

%

Fiber

 

11

g

46

%

Sugar

 

4

g

4

%

Protein

 

16

g

32

%

Vitamin A

 

159

IU

3

%

Vitamin C

 

5

mg

6

%

Calcium

 

144

mg

14

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.