Hyderabadi Veg Haleem
by Tarla Dalal
Hyderabadi Haleem is a one-dish meal , which has gained international acclaim.
In Hyderabad, the dish is an indispensable part of celebrity events like weddings, and is consumed especially during Iftaar, the evening meal following the day-long fast observed by Muslims during the month of Ramadan .
This is so because Haleem is a high-calorie dish that gives instant energy. Here is a vegetarian version of the energy and flavour packed Hyderabadi delicacy.
Packed with broken wheat, a range of lentils, vegetables and spices, the Hyderabadi Veg Haleem is self-contained in flavour and texture and ideal to serve as a one-dish meal.
A garnish of deep-fried onions and mixed nuts adds to the crunchiness and flavour of this dish, also giving it a masaledar aroma instantly.
Try your hand at making other Hyderabadi delicacies like the Char Dal ka Dalcha and the Bakar Khani Naan .
Hyderabadi Veg Haleem recipe - How to make Hyderabadi Veg Haleem
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 tbsp yellow moong dal (split yellow gram) , washed and drained
1 tbsp masoor dal (split red lentil) , washed and drained
1 tbsp chana dal (split bengal gram) , washed and drained
1 tbsp toovar (arhar) dal , washed and drained
1/2 cup broken wheat (dalia) , washed and drained
1/4 tsp cumin seeds (jeera)
4 cloves (laung / lavang)
4 black peppercorns (kalimirch)
2 (1”) stick cinnamon (dalchini)
4 cardamoms
1/4 tsp caraway seeds (shahjeera)
1/2 tsp sesame seeds (til)
2 tbsp ghee
1/2 cup sliced onions
2 tsp finely chopped green chillies
2 tsp ginger (adrak) garlic (lehsun) paste
1 cup finely chopped mixed vegetables (carrot , french beans and cauliflower)
1/2 cup chopped coriander (dhania)
1/2 cup chopped mint leaves (phudina)
salt to taste
2 tbsp curds (dahi)
1 cup milk
For The Garnish
2 tbsp melted ghee
1/2 cup deep-fried onions
1/4 cup chopped mixed nuts (almonds and cashewnuts)
- Method
- Combine the yellow moong dal, urad dal, masoor dal, chana dal, cumin seeds, cloves, black peppercorns, cinnamon, cardamom, caraway seeds and sesame seeds in a mixer and blend to a smooth powder. Keep aside.
- Heat the ghee in a pressure cooker, add the onions, green chillies, ginger-garlic paste and sauté on a medium flame for 5 minutes.
- Add the mixed vegetables, coriander, mint and salt and sauté on medium flame for 5 minutes.
- Add the broken wheat and ¼ cup of water, mix well and cook on medium flame for 10 minutes, while stirring occasionally.
- Add the prepared dal powder, curds, milk , mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Add 1 cup of water and mash with help of potato masher till coarse.
- Serve hot garnished with melted ghee, deep-fried onions and nuts.
| Energy | 265 cal |
| Protein | 8.7 g |
| Carbohydrates | 29.6 g |
| Fiber | 3.8 g |
| Fat | 11.1 g |
| Cholesterol | 9.2 mg |
| Vitamin A | 598.8 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.6 mg |
| Vitamin C | 13.3 mg |
| Folic Acid | 30.4 mcg |
| Calcium | 169.6 mg |
| Iron | 2.8 mg |
| Magnesium | 65.2 mg |
| Phosphorus | 231 mg |
| Sodium | 26.4 mg |
| Potassium | 278.5 mg |
| Zinc | 0.5 mg |
Wow.. this came out so yummy, thank you for receipe. I didnt add mint and milk but still came out delicious and filling, even my kid loved it.
hii
I tried this recipe and just taste superb.. I have heard my friends talk about Haleem in the Ramzan season, since i m vegetarian i never got to taste it, but thanks for uploading this recipe, you guys answered my curiosity.