Haleem has all the nutrition that one needs after fasting the whole day, and this recipe gives a person all he needs to get going after breaking the fast without causing any fatigue.

Cook wheat and lentil until mushy: This is important regardless of the cooking time make sure the grains are super soft before you blend it. This will give the haleem a homogenised texture. Heat some oil and ghee and fry some onions until brown, add ginger and garlic slices for 30 seconds and pour this flavoured oil all over the finished haleem. In this post on the Hyderabadi haleem recipe, I have also used yogurt, and some prefer to add milk in place of the yogurt, and both give a great taste to the dish.

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Oil and Ghee: I like to use an oil with high smoking point for frying the onions. A drizzle of grass fed ghee will make this dish taste wonderful. Cook for about 1 hour on medium high heat. Keep stirring every ten minutes or so. The lentils and barely are ready when they’re cooked through. This instant pot veg haleem recipe has all of the elements of traditional recipe but without the meat. The meat component is subbed with soy granules or TVP (Textured Vegetable Protein). All of the ingredients go into the Instant Pot at one time and cooked together.

If you want to store haleem further than 3 days, then it can be frozen up to 1 month in an airtight container. Step 2: Open the Pot. Remove the beef and give it just enough pulses in the food processor to shred. Then use an immersion blender to blend the lentils & grains. If you don’t have an immersion blender, run the lentils and grains through the food processor too. Traditionally it used to be slow cooked overnight in large wood-fired pots. And is especially popular during the fasting month of Ramadan. In Hyderabad, the city where I grew up in India, this is a must-have specialty at Iftar time (breaking fast). So, along with biryani, Hyderabad is famous for its delicacy. Basmati Rice– any long grained rice will work for this recipe. We typically use Royal Basmati Rice.Now, in the same pot, add the soaked lentils (without the water in which they were soaked) and 12 cups of water, and the rest of the Shan Shahi Haleem spice mix.

Lentils and mung beans don’t technically need to be soaked, unlike beans. However, soaking them has a few advantages. It softens the lentils and breathes life into them, the first step when you are sprouting seeds and such. Wheat:Authentically whole wheat kernel (gehoon) without the skin is used for Haleem recipe. But some recipes call for broken wheat which reduces the cooking time and process. Take the blended mutton out and in the same blender, add the cooked dals, blend into a fine paste, and keep aside. Generally, freshly cooked haleem, when it is hot, tastes best but can be stored at least for 2 days to enjoy its fresh taste. Frying the onions, garlic, ginger, meat and spices is known as bhuna. At this stage no water is added unless absolutely necessary.Haleem, by nature, isn’t a 30-minute one-pot meal-with-ingredients-you-probably-have-on-hand. A good haleem takes time, a few pans, and most likely a trip to the nearest Indian/Pakistani/Middle-Eastern grocery store.” Take a pressure cooker into it, add daliya/ broken wheat, urad dal, toor dal, chana dal, and yellow moong dal. Add onions and cook over high heat, until golden brown. Add ginger and cook for 3 - 4 minutes, then addgarlic, green chilli, garam masala, cumin powder, coriander powder, chilli, turmeric and cook for 1 - 2 minutes till fragrant. Updated: The post was fully updated with step collages, ingredient shot and a slight change in method. The recipe size was reduced to meet daily proportions. Transfer the mixture to a large blender, or use an immersion blender until the lentils and grains are completely blended, and no longer whole.