A rich and hearty slow-cooked stew made with broken wheat, a medley of lentils, and mixed vegetables. This vegetarian take on a Hyderabadi classic is packed with flavor, perfect for a wholesome and satisfying meal.
Prep30m
Cook70m
Soak120m
Servings4
Serving:1.5 cup647 cal
Ingredients
For 4 servings
0.75 cupBroken Wheat (also known as dalia or lapsi)
A rich and hearty slow-cooked stew made with broken wheat, a medley of lentils, and mixed vegetables. This vegetarian take on a Hyderabadi classic is packed with flavor, perfect for a wholesome and satisfying meal.
This hyderabadi recipe takes 100 minutes to prepare and yields 4 servings. At 646.63 calories per serving with 21.47g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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
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
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
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.
Pro Tips
1Soaking the grains and lentils is a crucial step for a soft, melt-in-the-mouth texture. Do not skip it.
2Use a heavy-bottomed pan for the final simmering ('ghotna') stage to prevent the haleem from scorching at the bottom.
3You can make the birista (fried onions) a day in advance to save time. Store it in an airtight container at room temperature.
4For a richer flavor, you can add a paste of 10-12 soaked cashews along with the yogurt.
5The 'ghotna' or vigorous mixing process is key. The more you mix and mash, the better the texture will be.
Recipe Variations
Vegan Version
Vegan Version
Replace ghee with a neutral oil or vegan butter, use a plant-based yogurt (like cashew or coconut yogurt), and substitute paneer with crumbled firm tofu or skip it.
Richer Version
Richer Version
Add a paste of 10-12 soaked and ground almonds or cashews along with the yogurt for a creamier, richer texture.
Different Grains
Different Grains
Substitute broken wheat with an equal amount of barley for a more traditional haleem texture. You can also add a tablespoon of quinoa or oats.
Spicier Version
Spicier Version
Increase the number of green chilies and add 1/2 teaspoon of black pepper powder along with the garam masala for extra heat.
Health Benefits
✨
High in Protein and Fiber
The combination of multiple lentils, broken wheat, and vegetables makes this dish an excellent source of plant-based protein and dietary fiber, which aids in muscle repair, digestion, and promotes a feeling of fullness.
✨
Sustained Energy Release
The complex carbohydrates from the broken wheat and lentils are digested slowly, providing a steady and sustained release of energy, making it a perfect meal for Iftar or a substantial lunch.
✨
Rich in Micronutrients
With a variety of vegetables like carrots, bottle gourd, and potatoes, this haleem is packed with essential vitamins and minerals such as Vitamin A, Vitamin C, and potassium, which support overall health and immunity.
✨
Promotes Gut Health
The high fiber content from the grains and lentils acts as a prebiotic, feeding beneficial gut bacteria and promoting a healthy digestive system.
Frequently Asked Questions
Is Hyderabadi Vegetable Haleem healthy?
Yes, it is a very nutritious dish. It's packed with protein from lentils and paneer, complex carbohydrates and fiber from broken wheat, and vitamins from the vegetables. It's a balanced, one-pot meal.
How many calories are in one serving of Vegetable Haleem?
One serving of this Vegetable Haleem (approximately 1.5 cups or 565g) contains around 550-650 calories, depending on the amount of oil and ghee used. It's a calorie-dense but highly nutritious meal.
My haleem is not sticky. What did I do wrong?
The characteristic sticky texture of haleem comes from the broken wheat and the 'ghotna' process (vigorous mashing and simmering). If it's not sticky, you may not have cooked the grains long enough to break down completely, or you may need to spend more time mashing and simmering it in the final step.
Can I make this in an Instant Pot?
Absolutely. Use the 'Sauté' mode for frying onions and tempering spices. Then, add all the base ingredients and pressure cook on 'High' for 25 minutes with a natural pressure release. Blend and finish using the 'Sauté' mode on low.
How long can I store leftover haleem?
Leftover haleem can be stored in an airtight container in the refrigerator for up to 3 days. It tends to thicken upon cooling. Reheat it on the stovetop with a splash of water or milk to restore its consistency.
What is the difference between Haleem and Khichda?
Both are slow-cooked stews of grains, lentils, and meat (or vegetables). The main difference is in the texture. In Haleem, the ingredients are cooked until they are completely broken down and blended into a smooth, porridge-like paste. In Khichda, the grains and lentils remain mostly whole, giving it a chunkier texture.
