How To Make Vegetarian Haleem

Share
104 Ratings
37 Reviews
Print
Recipe By Vahchef
30 m
6 servings
346 Cals

Amba Dal

Amba dal is made from mashed channa mixed with raw, grated mango and fresh coconut temper...

Radish Pappu Charu

Radish pappu charu is a traditional Andhra favorite nutritionally filled delicious recipe...

Brinjal Rasam

Brinjal rasam is a conventional rasam with a unique taste from tender cooked brinjals add...

Dal Curry With Drumstick Murungakai Poricha Kuzhambu

A very tasty and mouth watering kuzhambu. We can make poricha kuzhambu using a lot of veg...

Chicken Mantu

Chicken Mantu is one of the most popular dishes from Afghanistan. It is a meat (usually ...

Dal Makhani Bukhara

Dal Makhani, an amazing dish from Punjabi cuisine is prepared with lentils and beans comb...

How To Make Vegetarian Haleem Recipe, How To Make How To Make Vegetarian Haleem Recipe

Name: How to make Vegetarian Haleem
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 6

Hyderabadi haleem is a type of Haleem vegetarian in the Indian city Hyderabad. Haleem is a stew composed of meat, lentil and pounded wheat made into a thick paste.

Haleem is originally an Arabic dish and was introduced to the Hyderabad State by the Arab diaspora during the Nizam's rule. But this recipe is alternate for a vegetarian to Haleem with soya nuggets using same ingredients of haleem but instead of meat, we are using soya nuggets to bring the slimy texture.

How to make How to make Vegetarian Haleem

(104 ratings)

37 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Daal

Servings : 6 persons
Published date : March 18, 2019

Ingredients used in How to make Vegetarian Haleem
• Fried onions - ½ cup.
• Salt - to taste.
• Milk - 1 cup.
• Ginger garlic paste - 1 tablespoon.
• Rose petals - 1/4 cup.
• Green chilly - 5 numbers.
• Ghee - 2 tablespoons.
• Dalia (broken wheat) - ½ cup.
• Oats - 1/4 cup.
• Almonds - 6 numbers.
• Chana daal - 1 tea spoon.
• Masoor daal - 1 tea spoon.
• Urad daal - 1 tea spoon.
• Moong daal - 1 tea spoon.
• Sesame seeds - 1 tea spoon.
• Cumin seeds - ½ tea spoon.
• Cloves - 2 grams.
• Pepper corns - 3 grams.
• Cinnnamon sticks - 2 piece.
• Cardamom - 8 numbers.
• Shahi jeera - 2 grams.
• Kabab chini - 2 grams.
• Curd (optional) - ½ cup.
• Coriander chopped - 1 tablespoon.
• Mint chopped - 1 tablespoon.
• Cashew nuts(chopped) - 20 grams.
• Pistachios(chopped) - 20 grams.
• Almonds(chopped) - 20 grams.
• Soya bean nuggets - 100 grams.
• Lime juice - 1 tea spoon.
Method:
Boil the Soya bean nuggets and put it into the blender and make coarsely grounded. In a bowl add kabab chini, shahi jeera, green cardamom, cinnamon sticks, pepper corns, cumin seeds, moong daal, urad daal, masoor daal, chana daal, almonds, oats, broken wheat, mix this all together put it into the blender and make a powder. Heat ghee in a pressure cooker, add cashew nuts, pistachios, almonds, green chilly saute it for a minute and add fried onions, ginger garlic paste, a coarse paste of soya nuggets, mix it well. Add curd, milk, rose petals, chopped coriander, chopped mint, salt, water, mix this and add made masala and daal powder, mix it well and once it comes to boil then put the lid on and let it cook for 15 minutes (2 to 3 whistles) in a slow flame. After that take a potato masher and mash the mixture and add lime juice, salt, mix it well and serve this hot.