A rich, savory, and hearty porridge made with a medley of lentils, grains, and mixed vegetables, slow-cooked to perfection. This Hyderabadi classic is a comforting one-pot meal, garnished with crispy fried onions and fresh herbs.
Prep25m
Cook65m
Soak60m
Servings4
Serving:1.5 cups559 cal
Ingredients
For 4 servings
0.5 cupBroken Wheat (also known as dalia or lapsi)
A rich, savory, and hearty porridge made with a medley of lentils, grains, and mixed vegetables, slow-cooked to perfection. This Hyderabadi classic is a comforting one-pot meal, garnished with crispy fried onions and fresh herbs.
This hyderabadi recipe takes 90 minutes to prepare and yields 4 servings. At 559.12 calories per serving with 16.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add the 1 finely chopped onion and sauté for 3-4 minutes until translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
Add the spice powders: turmeric, red chili, and coriander powder. Mix well and cook for another minute.
Add the cubed vegetables (lauki, potato, carrot) along with the soaked and drained grain-lentil mixture. Sauté for 2 minutes.
Pour in 4 cups of water and add salt. Stir everything well to combine.
Secure the lid and pressure cook on medium heat for 7-8 whistles. Then, reduce the heat to low and simmer for 15 minutes.
Turn off the heat and allow the pressure to release naturally.
4
Blend to a Coarse Paste
Once the pressure has settled, carefully open the cooker. The mixture should be completely soft and cooked through. Remove the bay leaf and cinnamon stick if you can spot them.
Using an immersion blender, blend the mixture directly in the cooker to a thick, coarse, porridge-like consistency. Avoid making it a perfectly smooth paste; some texture is desirable.
5
Final Simmering (Ghotai)
Place the cooker back on low heat. Add the whisked curd and garam masala. Stir continuously for 2-3 minutes to prevent the curd from splitting.
Add half of the prepared birista, half of the chopped coriander, and half of the mint leaves. Mix well.
Simmer the haleem for 10-15 minutes, stirring frequently to prevent it from sticking. The haleem will thicken and the flavors will meld together beautifully.
6
Garnish and Serve
Stir in the remaining 2 tbsp of ghee for richness.
Transfer the hot Vegetable Haleem to serving bowls.
Garnish generously with the remaining crispy birista, coriander leaves, and mint leaves.
Serve immediately with lemon wedges on the side to squeeze over.
Pro Tips
1Soaking the grains and lentils is a crucial step for a creamy texture and reduced cooking time. Do not skip it.
2For the crispiest birista, slice the onions uniformly and fry them on a steady medium-low heat.
3For a more traditional texture, use a wooden hand masher (ghotni) to mash the cooked mixture instead of an immersion blender.
4The haleem thickens significantly as it cools. Add a splash of hot water while reheating to achieve the desired consistency.
5Be patient during the final simmering (ghotai) step; this is where the haleem develops its characteristic sticky and luscious texture.
6For a richer flavor, you can add a tablespoon of the oil reserved from frying onions along with the final ghee.
Recipe Variations
Ingredient Swap
Ingredient Swap
Replace broken wheat with barley or rolled oats for a different texture and nutritional profile. Adjust water and cooking time accordingly.
Add Vegetables
Add Vegetables
Incorporate other vegetables like pumpkin, sweet potato, or zucchini along with the existing ones for more flavor and nutrients.
Make it Vegan
Make it Vegan
Substitute ghee with a neutral vegetable oil or coconut oil and use a plant-based yogurt (like cashew or almond yogurt) instead of dairy curd.
Spice it Up
Spice it Up
Add a pinch of shahi jeera (caraway seeds) and a star anise with the whole spices for a more complex, aromatic flavor.
Health Benefits
✨
Rich in Plant-Based Protein
The combination of various lentils and wheat makes this dish an excellent source of plant-based protein, essential for muscle repair, growth, and overall body function.
✨
High in Dietary Fiber
Loaded with whole grains, lentils, and vegetables, Vegetable Haleem is high in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
✨
Provides Sustained Energy
The complex carbohydrates from broken wheat and lentils release energy slowly, keeping you full and energized for a longer period, making it a perfect meal for lunch or dinner.
✨
Packed with Vitamins and Minerals
The variety of vegetables like carrots, potatoes, and lauki, along with spices, provides a good dose of essential vitamins (like Vitamin A and C) and minerals (like iron and potassium).
Frequently Asked Questions
How many calories does Vegetable Haleem have?
A serving of approximately 450g of Vegetable Haleem contains around 400-500 calories. The exact count can vary based on the amount of ghee and oil used.
Is Vegetable Haleem healthy?
Yes, Vegetable Haleem is a very healthy and balanced meal. It's rich in plant-based protein from lentils, high in dietary fiber from grains and vegetables, and provides complex carbohydrates for sustained energy. It's a wholesome one-pot meal.
Can I make this without a pressure cooker?
Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven. The cooking time will be significantly longer, around 1.5 to 2 hours. You'll need to add more water as it evaporates and stir frequently to prevent sticking.
How do I store and reheat leftovers?
Store leftover haleem in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over low heat. Add a few tablespoons of hot water or milk to loosen it up and stir until heated through.
Can I use other grains instead of broken wheat?
Yes, you can use barley, quinoa, or even steel-cut oats. Each grain will impart a slightly different texture and taste to the final dish. You may need to adjust the soaking and cooking times.
