A rich, savory, and hearty porridge made with a medley of lentils, grains, and mixed vegetables, slow-cooked to perfection. This Hyderabadi classic is a comforting one-pot meal, garnished with crispy fried onions and fresh herbs.
Prep25 min
Cook65 min
Soak60 min
Servings4
Serving size: 1 serving
658cal
18gprotein
88gcarbs
Ingredients
0.5 cup Broken Wheat (also known as dalia or lapsi)
0.25 cup Chana Dal
2 tbsp Masoor Dal
2 tbsp Moong Dal (yellow split lentils)
2 tbsp Urad Dal (skinless split black gram)
1 cup Vegetable Oil (for frying onions)
3 medium Onion (2 thinly sliced for birista, 1 finely chopped for the base)
4 cups Water (for pressure cooking, plus more as needed)
1.5 tsp Salt (or to taste)
0.25 cup Curd (whisked until smooth)
1.5 tsp Garam Masala
3 tbsp Coriander Leaves (chopped, for garnish)
2 tbsp Mint Leaves (chopped, for garnish)
1 medium Lemon (cut into wedges, for serving)
Instructions
1
Soak Grains & Lentils
In a large bowl, combine the broken wheat, chana dal, masoor dal, moong dal, and urad 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 1 hour. After soaking, drain all the water and set aside.
2
Prepare Birista (Fried Onions)
Heat oil in a deep pan or kadai over medium heat.
Add the 2 thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are evenly golden brown and crispy.
Remove the fried onions (birista) with a slotted spoon onto a plate lined with paper towels to absorb excess oil. Set aside. Reserve the oil.
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, cloves, green cardamom, and bay leaf. Sauté for 30 seconds until fragrant.
Add the 1 finely chopped onion and sauté for 3-4 minutes until translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
Add the spice powders: turmeric, red chili, and coriander powder. Mix well and cook for another minute.
Add the cubed vegetables (lauki, potato, carrot) along with the soaked and drained grain-lentil mixture. Sauté for 2 minutes.
Pour in 4 cups of water and add salt. Stir everything well to combine.
Secure the lid and pressure cook on medium heat for 7-8 whistles. Then, reduce the heat to low and simmer for 15 minutes.
Turn off the heat and allow the pressure to release naturally.
4
Blend to a Coarse Paste
Once the pressure has settled, carefully open the cooker. The mixture should be completely soft and cooked through. Remove the bay leaf and cinnamon stick if you can spot them.
Using an immersion blender, blend the mixture directly in the cooker to a thick, coarse, porridge-like consistency. Avoid making it a perfectly smooth paste; some texture is desirable.
5
Final Simmering (Ghotai)
Place the cooker back on low heat. Add the whisked curd and garam masala. Stir continuously for 2-3 minutes to prevent the curd from splitting.
Add half of the prepared birista, half of the chopped coriander, and half of the mint leaves. Mix well.
Simmer the haleem for 10-15 minutes, stirring frequently to prevent it from sticking. The haleem will thicken and the flavors will meld together beautifully.
6
Garnish and Serve
Stir in the remaining 2 tbsp of ghee for richness.
Transfer the hot Vegetable Haleem to serving bowls.
Garnish generously with the remaining crispy birista, coriander leaves, and mint leaves.
Serve immediately with lemon wedges on the side to squeeze over.
