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Vegetarian Haleem Recipe: How To Make Hyderabadi Haleem (Vegetarian)

Posted By: Pooja Gupta

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.

Vegetarian Haleem Recipe | How To Make Hyderabadi Haleem (Vegetarian) | Hyderabadi Veg Haleem Recipe
Prep Time
4 Hours
Cook Time
Total Time
7 Hours

Recipe By: Pooja Gupta

Recipe Type: Main Course

Serves: 4

  • 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

Red Rice Kanda Poha
How to Prepare
  • 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.
Nutritional Information
  • Serving size - 1 small bowl
  • Calories - 353 cal
  • Fat - 20 g
  • Protein - 25 g
  • Carbohydrates - 29 g
  • Sugar - 3 g
  • Fibre - 3 g
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Story first published: Tuesday, October 24, 2017, 14:30 [IST]
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