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

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Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Main Course

Cuisine: hyderabadi

Servings: 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

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