Hyderabadi Vegetable Haleem

Instructions

1. 1

   Soak Grains and Lentils

   • In a large bowl, combine the broken wheat, chana dal, urad dal, moong dal, and masoor dal.
   • Rinse them thoroughly under running water 3-4 times until the water runs clear.
   • Soak the mixture in ample fresh water for at least 2 hours, or ideally up to 4 hours. Drain and set aside.
2. 2

   Prepare Birista (Fried Onions)

   • Heat oil in a deep, heavy-bottomed pan (kadai) over medium-high heat.
   • Add the 2 thinly sliced large onions and fry, stirring occasionally, for 15-20 minutes until they are evenly deep golden brown and crisp.
   • Using a slotted spoon, remove the onions and spread them on a paper towel to drain excess oil. This is your birista. Set aside.
3. 3

   Pressure Cook the Haleem Base

   • In a large pressure cooker, heat 2 tbsp of ghee over medium heat.
   • Add the whole spices: cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for 30 seconds until fragrant.
   • Add the 1 finely chopped medium onion and sauté for 4-5 minutes until it turns soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
   • Add the cubed bottle gourd, carrot, and potato, and sauté for 2 minutes.
   • Stir in the spice powders: turmeric, red chili, and coriander powder.
   • Add the drained grain and lentil mixture along with the salt. Mix everything well for a minute.
   • Pour in 4 cups of water, stir well, and secure the pressure cooker lid.
   • Cook on high heat for 1 whistle, then reduce the heat to low and let it cook for 20 minutes.
   • Turn off the heat and allow the pressure to release naturally.
4. 4

   Blend the Mixture

   • Once the pressure has settled, open the cooker. Remove the bay leaf and cinnamon stick if easily visible.
   • The mixture should be completely soft and mushy.
   • Using an immersion blender, blend the mixture in short bursts directly in the cooker. Aim for a thick, coarse, porridge-like consistency. Avoid making it a perfectly smooth paste to retain some texture.
5. 5

   Simmer and Finish (Ghotna)

   • Place the cooker back on low heat. Add the whisked curd, half of the prepared birista (crushed by hand), half of the chopped mint and coriander leaves, crumbled paneer, and garam masala.
   • Stir continuously and vigorously with a strong spoon or masher for 15-20 minutes. This process, known as 'ghotna', is crucial for developing the authentic sticky and luscious texture of haleem.
   • If the haleem becomes too thick, add a splash of hot water to adjust the consistency.
   • Stir in the remaining 2 tbsp of ghee and adjust the salt if necessary. Cook for another 2 minutes.
6. 6

   Garnish and Serve

   • Transfer the hot vegetable haleem to serving bowls.
   • Garnish generously with the remaining crispy birista, fresh mint leaves, and coriander leaves.
   • Serve immediately with lemon wedges on the side for squeezing over the haleem.