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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.
For 4 servings
Soak Grains and Lentils
Prepare Birista (Fried Onions)
Pressure Cook the Haleem Base
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 633.57 calories per serving with 20.81g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Blend the Mixture
Simmer and Finish (Ghotna)
Garnish and Serve
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.
Add a paste of 10-12 soaked and ground almonds or cashews along with the yogurt for a creamier, richer texture.
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.
Increase the number of green chilies and add 1/2 teaspoon of black pepper powder along with the garam masala for extra heat.
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.
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.
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.
The high fiber content from the grains and lentils acts as a prebiotic, feeding beneficial gut bacteria and promoting a healthy digestive system.
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.
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.
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.
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.
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.
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.
This recipe goes great with these complete meals
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