Vegetarian Haleem

Recipe by Cook's Hideout

Blogging Marathon# 32: Letter H Theme: A-Z Vegetarian Dishes from Andhra Pradesh Dish: H for Haleem/ Vegetarian Haleem Letter H stands for Hyderabad, the capital city of Andhra Pradesh. Hyderabadi cuisine is not only famous for its rich and spicy Biryanis and curries but also for equally rich and decadent desserts. Hyderabad's cuisine is an amalgamation of Mughlai, Turkish and Arabic along with the influence of local Telugu and Marathwada cuisines. Utmost care is taken in choosing the spices and other ingredients for the dishes. Therefore the addition of a certain herb, spice, condiment or a combination of all these...

Ingredients

• supermarket roast chicken, approximately 200g once shredded (Broken (dalia))
• 2 tbsp oats (Rolled)
• 1 tbsp Masoor dal
• 1 tbsp Urad dal
• 1 tbsp Moong dal
• 1 tbsp sesame seeds
• supermarket roast chicken, approximately 200g once shredded
• 3 cardamom (Green)
• 4 cloves
• 2 cinnamon (" stick)
• 1 tsp Jeera (Shahi)
• 1 tsp Jeera
• supermarket roast chicken, approximately 200g once shredded (Granules - soaked in hot for 10 minutes)
• 1 tbsp Cashews
• 1 tbsp almonds
• 2 onions (- medium, thinly sliced (I used a white and a red onion))
• supermarket roast chicken, approximately 200g once shredded (Mixed Vegetables (I used frozen mixed veggies with carrot, peas, green beans & lima beans))
• supermarket roast chicken, approximately 200g once shredded
• 2 - 3 chilies (Green - slit)
• supermarket roast chicken, approximately 200g once shredded (- chopped)
• supermarket roast chicken, approximately 200g once shredded (- chopped)
• lime Lemons (/ - for garnish)
• to taste Salt

Method

1. Grind the ingredients Broken wheat to Jeera from the list (a total of 12 ingredients) into a coarse powder. This comes up to about 1 cup of powder.
2. In a saute pan, heat 2tbsp oil and fry the chopped onions on medium flame until lightly browned around the edges and caramelized, about 15-20 minutes. Set aside until ready to use.
3. In a pressure cooker, heat 2tbsp oil or ghee, add the chopped nuts and fry until golden. Next add the slit green chilies and cook for 1 minute.
4. Add almost all of the caramelized onions, reserving some for garnish, mix well and cook for 1-2 minutes.
5. Next stir in mixed vegetables and cook for 2 minutes.
6. Drain and squeeze out the water from soy granules. Add this to the pressure cooker, mix well and cook for 1 minute.
7. Add the milk and scrape the bottom to pick up all the stuck bits. Simmer for 1-2 minutes.
8. Add 3 cups of water, chopped herbs, salt and the powder. Mix well to make sure that there are no lumps. Bring this mixture to a soft boil.
9. Cover the pressure cooker and cook on medium-low flame for 15 minutes until everything is cooked through. Once the pressure dissipates, open the lid and mash the mixture to get the silky smooth texture. I like mine a little chunky, so skipped this step, but traditionally haleem is served smooth, so choice is yours.
10. Serve hot garnished with chopped herbs, lime/lemon wedges and sauteed nuts on top.

View the recipe instructions at Cook's Hideout