A rich and creamy vegetarian twist on the Hyderabadi classic. Slow-cooked broken wheat and lentils are blended with aromatic spices and enriched with boiled eggs for a hearty, satisfying meal.
Prep20 min
Cook70 min
Soak240 min
Servings4
Serving size: 1 serving
543cal
23gprotein
59gcarbs
Ingredients
0.75 cup Broken Wheat (Also known as dalia or godhuma rava)
Crispy, golden-brown fried onions, known as Birista, are an essential garnish in Indian cuisine. Perfect for adding a sweet, savory crunch to biryanis, pulaos, curries, and haleem, this recipe guarantees perfectly caramelized, non-greasy results every time.
Bright, zesty lemon wedges, perfect for garnishing drinks, seafood, salads, and more. This simple guide shows you how to cut a lemon perfectly to add a burst of fresh citrus flavor to any dish or beverage.
Prep2 min
Cook0 min
Servings4
Serving size: 1 serving
About Egg Haleem, Fried Onions and Lemon Wedges
Soul-satisfying Egg Haleem, slow-cooked to perfection. An aromatic, energy-giving meal that warms your soul!
This mughlai dish is perfect for dinner. With 652.87 calories and 24.26g of protein per serving, it's a nutritious choice for your meal plan.
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1.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
1 tsp Garam Masala
1 tbsp Haleem Masala (Optional, for a more authentic flavor)
1.5 tsp Salt (Divided)
4 cups Water (For pressure cooking, plus more as needed)
0.5 cup Fried Onions (For garnish (Birista))
3 tbsp Coriander Leaves (Chopped, for garnish)
2 tbsp Mint Leaves (Chopped, for garnish)
1 count Lemon (Cut into wedges, for serving)
Instructions
1
Prepare Grains and Eggs
Wash the broken wheat, chana dal, urad dal, and masoor dal thoroughly under running water.
Soak them together in a large bowl with ample water for at least 4 hours, or preferably overnight.
While the grains are soaking, place the 6 eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs. Drain, cool in cold water, peel, and set aside.
2
Pressure Cook the Grains
Drain the soaking water from the grains and lentils. Transfer them to a pressure cooker.
Add 4 cups of fresh water, 1 tsp of salt, and the turmeric powder. Stir well.
Secure the lid and pressure cook on medium heat for 6-7 whistles, or for about 25-30 minutes, until the mixture is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
3
Prepare the Masala Base
While the grains are cooking, heat the ghee in a large, heavy-bottomed pot or handi over medium heat.
Add the thinly sliced onions and fry, stirring occasionally, for 10-12 minutes until they turn a deep, even golden brown (birista). Set aside half of these fried onions for garnish.
To the remaining onions in the pot, add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 5-6 minutes until they turn soft and pulpy.
4
Add Spices and Yogurt
Stir in the red chili powder, coriander powder, garam masala, haleem masala (if using), and the remaining 0.5 tsp of salt. Cook for 1 minute, stirring constantly.
Reduce the heat to low. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling. Cook until the ghee starts to separate from the masala.
5
Combine and Blend the Haleem
Transfer the cooked grain and lentil mixture from the pressure cooker into the pot with the prepared masala. Mix everything thoroughly.
Using an immersion blender or a traditional wooden masher (ghotni), blend the mixture for 1-2 minutes. The goal is a thick, porridge-like consistency with some texture, not a completely smooth paste.
6
Simmer and Add Eggs
Let the haleem simmer on low heat for 15-20 minutes, stirring frequently to prevent it from sticking to the bottom. This slow cooking process is key to developing its flavor and texture. If it becomes too thick, add a splash of hot water to adjust the consistency.
While it simmers, roughly chop 4 of the hard-boiled eggs.
Add the chopped eggs to the simmering haleem and mix gently to combine. Cook for another 2 minutes.
7
Garnish and Serve
Ladle the hot haleem into serving bowls.
Garnish generously with the reserved fried onions, chopped coriander leaves, and mint leaves.
Cut the remaining 2 boiled eggs into halves or quarters and place them on top of each serving.
Serve immediately with lemon wedges on the side for squeezing over.
102cal
1gprotein
10gcarbs
7gfat
Ingredients
800 g Red Onion (about 4 large onions, thinly sliced)
2 cup Vegetable Oil (for deep frying, or any neutral high-smoke point oil)
1 tbsp Corn Starch (optional, for extra crispiness)
0.25 tsp Salt (for sprinkling after frying)
Instructions
1
Prepare the Onions
Peel the onions, cut them in half from root to stem, and slice them very thinly and uniformly. A mandoline slicer is highly recommended for best results.
Separate the onion slices with your fingers and place them in a large bowl.
If using, sprinkle the corn starch over the onions and toss well to coat them lightly. This helps absorb excess moisture and makes them crispier.
2
Heat the Oil
Pour the oil into a heavy-bottomed kadai or deep pan. Heat over a medium-high flame.
To check if the oil is ready, drop a single slice of onion into it. If it sizzles immediately and floats to the top, the oil is at the right temperature (around 160°C or 320°F).
3
Fry the Onions in Batches
Carefully add about one-third of the sliced onions to the hot oil. Do not overcrowd the pan, as this will lower the oil's temperature and result in soggy, oily onions.
Fry for 15-20 minutes, stirring occasionally with a slotted spoon to ensure they cook evenly.
The onions will first soften, then turn a pale color, and finally start to turn golden brown at the edges.
Be very vigilant during the last few minutes, as they can burn quickly. Remove them from the oil when they are a light, even golden brown.
4
Drain and Cool
Using a slotted spoon, quickly remove the fried onions from the pan, letting the excess oil drip off.
Spread them in a single layer on a wire rack placed over a baking sheet or on a plate lined with paper towels.
Sprinkle with salt immediately while they are still hot.
Let the onions cool completely. They will become perfectly crisp as they cool down.
5
Store
Once completely cool and crisp, store the fried onions in an airtight container.
They can be kept at room temperature for up to 2 weeks or in the refrigerator for over a month.
1 large Lemon (Choose one that is firm with a bright, unblemished yellow peel.)
Instructions
1
Wash and Roll
Thoroughly wash the lemon under cool running water to remove any wax or residue. Pat it completely dry.
On a countertop or cutting board, press down firmly on the lemon with the palm of your hand and roll it back and forth for 10-15 seconds. This helps to release the juices.
2
Trim the Ends
Place the lemon on a stable cutting board.
Using a sharp knife, carefully slice off about 1/4 inch from both the stem end and the blossom end. This creates flat surfaces for stability.
3
Cut in Half
Stand the lemon on one of its newly cut flat ends.
Slice it directly down the middle, lengthwise, to create two equal halves.
4
Create Wedges
Place each lemon half cut-side down on the board.
Slice each half lengthwise into 3 or 4 equal wedges, depending on your desired size. This will yield a total of 6 or 8 wedges, ready for serving.
