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Haleem is very popular in Hyderabad. Haleem originally is a stew composed of meat, lentil and pounded wheat that is made into a thick paste.
It is originally an Arabic dish and was introduced to the Hyderabad State by the Arab diaspora during the Nizam's rule; but we can alternate this recipe for vegetarians as well by using soya nuggets using the same ingredients of haleem.
Instead of the meat, we have used soya nuggets in this recipe to give a slimy texture to the dish.
Recipe By: Pooja Gupta
Recipe Type: Main Course
French beans - 1 cup
Carrot - 1 cup
Potato - 1 cup
Ginger-garlic paste - 3 tbsp
Oats - ½ cup
Soya chunks - 1 cup
Urad daal - 1 cup
Chana daal - 1 cup
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Onion - 1 cup
Cardamom - 1 tsp
Small cinnamon sticks - 2
Cloves - 9-10
Coriander powder - 2 tbsp
Garam masala powder - 2 tbsp
Cumin powder - 1 tsp
Black pepper - 2 tsp
Ghee - 3 tbsp
Fresh coriander leaves to garnish
Fresh mint leaves to garnish
Green chillies - 2-4
Cashew nuts - 4-5 pieces
Salt to taste
Lemon - 2
1. Clean, wash and rinse all the vegetables mentioned above thoroughly and fine chop them.
2. Soak broken wheat, urad and chana daal in water for 4 hrs. Make sure water should be double the quantity of daal and wheat mixture.
3. Take sliced onions and fry them until they turn golden brown.
4. In a heavy-bottomed pan, add vegetables and daal mixture and allow it to cook for 2 to 3 hours on low flame.
5. Add oats and soya chunks soaked in warm water to the mixture, so that they become soft.
6. Add cloves, green cardamom, cinnamon stick, and turmeric powder to it and keep on stirring and mashing the mixture with a ladle.
7. When vegetable and daal get mashed properly, add chopped coriander, mint leaves, garam masala, cumin powder, ghee, and brown onion in the handi.
8. Add a tablespoon of ghee in a small container and fry the black peppercorns and mix it with the haleem when it turns to golden in colour.
9. Squeeze lemon on top and mix well.
10. Use fried onions and cashew nuts as a topping and also garnish the haleem with coriander and mint leaves.
- 1. At home, a pressure cooker can be used to cook the dal, so probably cooking time can be reduced. Slow cooking can be an option for you.
- 2. Use a mixer grinder or blender to blend the haleem if it is not properly mashed.
- 3. Veg haleem sticks to the bottom very fast due to the oats in it, so you need extra care while cooking this dish.
- Serving size - 1 small bowl
- Calories - 353 cal
- Fat - 20 g
- Protein - 25 g
- Carbohydrates - 29 g
- Sugar - 3 g
- Fibre - 3 g