Hyderabadi Vegetable Haleem

Name: Hyderabadi Vegetable Haleem
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 0.5 cup broken wheat (washed and soaked overnight); 2 tbsp toor dal (washed and soaked overnight); 2 tbsp chana dal (washed and soaked overnight); 2 tbsp moong dal (washed and soaked overnight); 2 tbsp masoor dal (washed and soaked overnight); 2 pcs onion (medium, thinly sliced); 1 pcs carrot (medium, peeled and chopped); 1 pcs potato (small, peeled and cubed); 0.5 cup green peas (fresh); 100 g cauliflower (small florets); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 2 pcs tomato (medium, finely chopped); 0.25 cup yogurt (plain, whisked); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp cumin seeds; 1 pinch black pepper (freshly crushed); 1 inch cinnamon; 2 pcs green cardamom; 3 pcs cloves; 1 pcs bay leaf; 2 tbsp mint (chopped, plus extra for garnish); 2 tbsp cilantro (chopped, plus extra for garnish); 1 tbsp lemon juice (plus extra for serving); 1 tbsp ghee; 2 tbsp oil; 0.5 tsp salt

RATING

4.4/5(28)

TASTE SCORE

9/10

A hearty Hyderabadi-style haleem made with wheat, lentils, vegetables, warm spices, and slow-cooked richness. It turns silky, savory, and deeply comforting, with fried onions, mint, and lemon bringing the bowl to life.

PREP

25m

COOK

55m

SERVES

1 KATORI

377 cal

SERVINGS

METHOD · 8 STEPS

prep · ~8 min
Soak the wheat and lentils.
Wash the broken wheat, toor dal, chana dal, moong dal, and masoor dal well. Soak them together in enough water overnight, then drain before cooking.
TIPA long soak helps the haleem break down into its classic smooth, thick texture.
pressure cook · ~30 min
Pressure cook the base.
1.Add the drained broken wheat and lentils to a pressure cooker.
2.Add carrot, potato, green peas, cauliflower, 3 cups water, and 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 before opening the cooker.
mix · ~5 min
Mash the cooked mixture.
Mash the pressure-cooked wheat, lentils, and vegetables with a masher until thick and mostly smooth. Add a little water if the mixture feels too tight.
TIPThe more you mash, the closer the texture gets to traditional haleem.
fry · ~10 min
Fry the onions.
1.Heat the oil in a heavy pan over medium heat.
2.Add the sliced onions and fry until deep golden and crisp.
3.Remove half the onions and keep them aside for garnish.
TIPKeep the heat medium so the onions brown evenly without turning bitter.
saute · ~12 min
Build the masala base.
1.To the same pan, add ghee, cumin seeds, cinnamon, cardamom, cloves, and bay leaf.
2.Add ginger-garlic paste and green chili, then cook until the raw smell fades.
3.Add tomatoes and cook until soft and pulpy.
4.Stir in yogurt, red chili powder, turmeric powder, coriander powder, garam masala, black pepper, and the remaining salt.
simmer · ~20 min
Slow cook the haleem.
1.Add the mashed wheat and lentil mixture to the pan.
2.Pour in the remaining 1 cup water and mix well.
3.Add mint, cilantro, and the fried onions left in the pan.
4.Cook on low heat, stirring often, until the haleem turns thick and silky.
TIPStir from the bottom every few minutes so the haleem does not catch on the pan.
garnish · ~2 min
Finish with lemon and garnishes.
Stir in lemon juice. Top each serving with the reserved fried onions, extra mint, and extra cilantro.
serve · ~1 min
Serve hot.
Serve the Hyderabadi Vegetable Haleem hot in katoris with extra lemon juice on the side.

PRO TIPS

What to keep in mind.

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

1
Soak the broken wheat and all dals overnight so they collapse fully and give haleem its signature body.
2
Pressure-cook until the vegetables are very soft; any firmness left now will show up as lumps later.
3
Mash while the cooked mixture is still hot for the smoothest, most cohesive texture.
4
Fry the onions to a deep golden brown, not just light gold, for the classic sweet-savory haleem depth.
5
Lower the heat before adding whisked yogurt so it blends into the masala without splitting.
6
Stir frequently from the bottom during the final simmer because thick haleem catches and scorches fast.
7
If the haleem tightens as it sits, loosen it with hot water and simmer briefly before serving.