Vegetable Haleem with Butter Naan

Instructions

1. 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. 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. 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. 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. 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. 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.