This is a very popular Hyderabadi dish during the holy month of Ramadan. It can be prepared with either mutton or chicken. But now a days, you come across vegetarian haleem too. Traditionally it is slow cooked for many hours on an open flame. But I tried the simplest method - Pressure cooking method.
It is quite a rich dish with loads of dry fruits and ghee, but it is equally nutritious as it contains various types of lentils and oats (traditionally wheat is used). This delicacy is served with a dash of lime, fried onions, chopped coriander-mint leaves and dry fruits. So check out the step by step pictorial recipe to prepare it.
- 2 cups boiled mutton, shredded
- 2 tbsp. masoor dal (red lentil)
- 2 tbsp. chana dal (Bengal gram lentil)
- 2 tbsp. moong dal (Split green gram lentil)
- 2 tbsp. tuvar dal (pigeon pea lentil)
- 2-3 tbsp. oats
- handful of almonds and cashews, chopped
- 3 tbsp. ghee / oil
- 2 bay leaves
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1/2 tsp. peppercorns ( I used red peppercorns)
- 2-3 onions, sliced
- 1 tbsp. ginger-garlic paste
- 2-3 green chilies
- handful of coriander leaves
- handful of mint leaves
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. garam masala powder
- 2-3 tbsp. dry rose petals (opt)
- lime juice as required
- 2 tbsp. fried onions
- few dry fruits to garnish
- coriander & mint leaves to garnish
- lime wedges to garnish
Dry roast the lentils, almonds and the oats for 2 minutes or till you get a nice aroma coming through. Soak in sufficient water for 3-4 hours.
Heat ghee / oil in a pan and temper with cinnamon, cardamoms, cloves, peppercorns and cumin seeds. Sauté for a few seconds.
Add the onion and fry till light brown. Now add the ginger-garlic paste, green chilies and all the dry spices. Fry for a minute.
Add the drained lentils, mutton, rose petals, coriander leaves, mint leaves and 4 cups water. Pressure cook for 20-25 minutes on a low flame after the first whistle.
After the pressure is released, simmer further on a low flame. Keep mashing while it is simmering. Garnish with coriander leaves, mint leaves, fried onions, dry fruits and lime wedges.
Dry roast lentils, almonds & oats for 2 min. or till you get a nice aroma. Soak
in sufficient water for 3-4 hours.
Heat ghee / oil & temper with cinnamon, cardamoms, cloves, peppercorns
and cumin seeds. Sauté for a few seconds.
Add onion & fry till light brown.
Now add ginger-garlic paste,
green chilies & all the dry spices. Fry for a minute.
Add drained lentils,
mutton,
rose petals, coriander leaves, mint leaves
and 4 cups water. Pressure cook for 20-25 minutes on a low flame after
the first whistle.
After the pressure is released, simmer further on a low flame. Keep mashing
while it is simmering.
Garnish with coriander leaves, mint leaves, fried onions, dry fruits & lime wedges.
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. Sauté 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. Sauté on low flame till the oil separates.
Add the soaked lentils, oats, soaked dry fruits and the veggies. Sauté 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.
