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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.
For 4 servings
Prepare Grains and Eggs
Pressure Cook the Grains
Prepare the Masala Base
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.
This hyderabadi recipe takes 90 minutes to prepare and yields 4 servings. At 543.42 calories per serving with 22.86g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Add Spices and Yogurt
Combine and Blend the Haleem
Simmer and Add Eggs
Garnish and Serve
Replace ghee with a neutral oil and substitute the eggs with pan-fried paneer cubes, tofu, or cooked soya chunks added at the end.
Increase the amount of green chilies and red chili powder. You can also add a pinch of black pepper powder along with the garam masala.
For a quicker version, you can replace half of the broken wheat with rolled oats. Add the oats in the last 10 minutes of pressure cooking as they cook much faster.
Add a handful of cashews and almonds while soaking the lentils and grains. This will blend into the haleem, giving it a richer, nuttier taste and creamier texture.
Combining eggs and a variety of lentils makes this dish rich in high-quality protein, essential for muscle repair, growth, and overall body function.
The complex carbohydrates from broken wheat and lentils are digested slowly, providing a steady release of energy that keeps you full and energized for hours.
The generous amount of grains and lentils contributes significant dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
This dish is a good source of important minerals like iron, magnesium, and potassium, which are vital for blood health, nerve function, and maintaining fluid balance.
One serving of Egg Haleem (approximately 1.5 cups or 510g) contains around 550-650 calories, depending on the amount of ghee used. It's a calorie-dense dish, designed to be highly nutritious and filling.
Yes, Egg Haleem is a very healthy and balanced meal. It's an excellent source of protein from eggs and lentils, complex carbohydrates and fiber from broken wheat, and healthy fats from ghee. It provides sustained energy and is great for muscle building and recovery.
Absolutely. You can use the 'Sauté' mode to prepare the masala base. Then, add the soaked grains and water, and pressure cook on 'High' for 20-25 minutes. Allow for a natural pressure release before blending and simmering on 'Sauté' mode.
If you don't have broken wheat, you can use barley, which is traditionally used in meat haleem. Rolled oats can also be used for a quicker version, but the texture will be slightly different.
Leftover Egg Haleem can be stored in an airtight container in the refrigerator for up to 3 days. It tends to thicken upon cooling, so you'll need to add a splash of hot water or milk while reheating to restore its consistency.
The key to a creamy, sticky haleem lies in three things: adequate soaking of grains, proper cooking until they are mushy, and the final simmering and blending process ('ghotai'). If you skipped or shortened any of these steps, the texture might be more like a regular dal.
This recipe goes great with these complete meals
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