Vegetarian Haleem - Hyderabadi/Telangana Style)

          This is a very popular dish during the month of Ramadan. It is traditionally prepared with mutton. But here is my version of a Vegetarian Haleem cooked in a pressure cooker. It is quite a rich dish with loads of dry fruits and ghee. But at the same time it is nutritious and wholesome too, with the presence of lentils, mixed veggies and oats. 

          I made it even more healthier by adding very little ghee to the end product and using olive oil instead. This exotic dish can be had as a one-pot meal too with a dash of lime and with all the garnishes. So do give it a try by checking out the step by step pictorial recipe to prepare it.

• 2 tbsp. urad dal (split black gram)
• 2 tbsp. masoor dal (red lentil)
• 2 tbsp. moong dal (split green gram)
• 2 tbsp. tuvar dal (pigeon pea lentil)
• 2 tbsp. oats 
• 10 almonds
• 10 cashew nuts
• 12 pistachios
• 8 walnuts 
• 1 cup mixed vegetables (carrots, peas, beans & corn), chopped 
• 2 tbsp. oil
• 1" cinnamon stick
• 3 green cardamoms
• 5 cloves
• 2 bay leaves
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• salt to taste
• handful of coriander & mint leaves
• 1 tsp. ghee
• 2 tbsp. fried onion, 2 tsp. chopped coriander leaves, mint leaves, dry fruits & lemon wedges to garnish

          Soak all the lentils and the dry fruits separately for an hour. Heat oil in a pan and temper with cinnamon, cardamoms, cloves and bay leaves. Saute for a few seconds. 

          Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices (except salt), mixed with 1/4 cup water. Saute on low flame till the oil separates.

          Add the soaked lentils, oats, soaked dry fruits and the veggies. Saute for 2 minutes. Add 3 cups water, salt to taste and the coriander-mint leaves.

          Pressure cook for 15-20 minutes on a low flame after the first whistle. When cool, blend it and heat through. Add the ghee and mix well.

          Serve, garnished with fried onion, chopped coriander leaves, mint leaves, cashew nuts, almonds and lemon wedges.

                       Heat oil & temper with bay leaves, cinnamon, cardamoms & cloves.

                                  Add onion & sauté till light brown.

                       Add ginger-garlic paste & all dry spices (except salt), mixed with 1/4 
                       cup water. Sauté till oil separates.

                      Add mixed veggies, soaked dals, oats & dry fruits. Sauté for 2 minutes.

                  Add 3 cups water, salt, coriander & mint leaves. Pressure cook for 15-20 min.
                  on a low flame after the first whistle.

               When cool, blend it. Heat through & add ghee. Mix well & serve, garnished 
               with coriander leaves, fried onion, mint leaves, cashew nuts, almonds & lemon 
               wedges.