Egg Haleem

Name: Egg Haleem
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 0.5 cup broken wheat (soaked overnight); 2 tbsp toor dal (soaked overnight); 2 tbsp chana dal (soaked overnight); 2 tbsp moong dal (soaked overnight); 2 tbsp masoor dal (soaked overnight); 6 pcs egg (4 for boiling and chopping, 2 for scrambling); 2 pcs onion (medium, thinly sliced); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp garam masala; 1 pinch black pepper (freshly crushed); 1 tsp cumin seeds; 1 inch cinnamon (small piece); 3 pcs cloves; 2 pcs green cardamom; 2 tbsp ghee; 0.5 tsp salt; 4 cup water; 2 tbsp mint (chopped, for garnish); 2 tbsp coriander leaves (chopped, for garnish); 1 tbsp lemon juice (for finishing)

RATING

4.3/5(35)

TASTE SCORE

8/10

A comforting bowl of haleem made with wheat, lentils, gentle spices, and eggs for a simpler home-style take on the classic slow-cooked dish. It turns creamy, hearty, and deeply savory, with fried onions, mint, and lemon brightening every spoonful.

PREP

20m

COOK

55m

SERVES

1 KATORI

377 cal

SERVINGS

METHOD · 11 STEPS

prep · ~8 min
Soak the wheat and lentils.
Rinse the broken wheat, toor dal, chana dal, moong dal, and masoor dal well. Soak them together in enough water for 8 hours or overnight, then drain.
TIPA long soak helps the grains and lentils break down into the creamy haleem texture.
boil · ~12 min
Boil four eggs.
Place 4 eggs in a pan with water, bring to a boil, and cook until hard-boiled. Cool, peel, and chop them roughly.
pressure cook · ~30 min
Cook the wheat and lentils until soft.
1.Add the soaked broken wheat and all soaked lentils to a pressure cooker.
2.Pour in 4 cups water and add 0.25 tsp salt.
3.Cook on medium heat for 6 to 7 whistles, until everything is very soft.
4.Let the pressure drop naturally, then mash the mixture well with a ladle.
TIPMash while hot so the lentils and wheat blend smoothly without lumps.
fry · ~8 min
Fry the onions.
Heat 1 tbsp ghee in a heavy pan and fry the sliced onions until golden brown. Remove a small spoonful for garnish and keep the rest in the pan.
TIPCook the onions on medium heat so they brown evenly instead of burning at the edges.
saute · ~4 min
Build the spiced base.
1.Add the remaining 1 tbsp ghee to the same pan.
2.Add cumin seeds, cinnamon, cloves, and green cardamom; cook until fragrant (30 sec).
3.Add green chili and ginger-garlic paste; sauté until the raw smell fades (1-2 min).
4.Add red chili powder, turmeric powder, coriander powder, garam masala, black pepper, and the remaining salt.
mix · ~3 min
Stir in the cooked wheat and lentils.
Add the mashed wheat-lentil mixture to the pan and mix well with the spiced onion base. Stir until everything is evenly combined.
simmer · ~15 min
Cook the haleem until thick and creamy.
1.Keep the heat low and cook the mixture uncovered.
2.Stir often, scraping the bottom so it does not catch.
3.Cook until the haleem looks smooth, thick, and slightly stretchy (12-15 min).
4.Add a splash of water only if it gets too tight before turning creamy.
TIPFrequent stirring gives haleem its classic texture and stops it from sticking.
saute · ~3 min
Scramble the remaining eggs.
Crack the remaining 2 eggs into a small bowl and beat lightly. Pour them into the haleem and stir continuously over low heat until softly set and fully mixed in.
assemble · ~1 min
Fold in the boiled eggs.
Add the chopped boiled eggs and fold gently so some pieces stay visible in the haleem.
garnish · ~1 min
Finish with herbs, fried onions, and lemon juice.
Top the haleem with mint, coriander leaves, the reserved fried onions, and lemon juice.
serve
Serve the egg haleem hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Mash the wheat-lentil mix while it is still hot for the smoothest, gluey haleem texture.
2
Fry the onions to deep golden, not dark brown, so the garnish tastes sweet instead of bitter.
3
Keep the simmer low and stir from the bottom often; haleem catches quickly once it starts thickening.
4
Add the beaten eggs on low heat and stir constantly so they disappear into the haleem instead of forming large curds.
5
Fold the chopped boiled eggs in at the end if you want visible pieces and a better contrast in texture.
6
If the haleem tightens after resting, loosen it with hot water and simmer briefly before serving.
7
Finish with lemon juice only after switching off the heat so the fresh, bright note stays sharp.