Pairs well with Vegetarian Haleem
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Vegetarian Haleem
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A vegetarian twist on the traditional meat-based Haleem, using jackfruit and mushrooms to mimic the meaty texture, along with a blend of lentils, spices, and rice, slow-cooked to perfection.
01:30:00 total
Serves 6
medium
Vegetable Highlight
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Ingredients
- broken wheat - watch the video to see
- masoor dal (red lentils) - watch the video to see
- tuvar dal (pigeon pea) - watch the video to see
- green gram - watch the video to see
- urad dal (black gram) - watch the video to see
- rice - watch the video to see
- kabab chini (cubeb pepper) - watch the video to see
- black pepper - watch the video to see
- almonds - watch the video to see (cut)
- star anise - watch the video to see
- cardamom - watch the video to see
- nutmeg - watch the video to see
- stone flower - watch the video to see
- cinnamon - watch the video to see
- cloves - watch the video to see
- bay leaf - watch the video to see
- jackfruit - watch the video to see (chopped)
- mushroom - watch the video to see (pureed)
- oil - 1 cup
- onions - watch the video to see (fried)
- ginger garlic paste - watch the video to see
- green chili - watch the video to see
- mint - watch the video to see
- coriander - watch the video to see
- brown onion - watch the video to see
- Haleem masala powder - watch the video to see
- water - watch the video to see
- salt - to taste
- curd (yogurt) - watch the video to see
- rose petals - watch the video to see (fresh or dry)
- cashew nuts - optional (for garnish)
- lemon juice - watch the video to see (for serving)
Instructions
- Dry roast lentils and rice: On a slow flame, dry roast broken wheat, all dals, and rice until aromatic.
- Dry roast whole spices: Dry roast kabab chini, black pepper, almonds, star anise, cardamom, nutmeg, stone flower, cinnamon, cloves, and bay leaf until aromatic. Cool and blend into a fine powder.
- Prepare jackfruit and mushroom: Chop jackfruit and add turmeric. Puree the mushrooms.
- Cooking: In a pan, heat oil and fry onions. Add jackfruit, mushroom puree, ginger garlic paste, green chili, mint, coriander, brown onion, and the prepared Haleem masala powder. Mix well.
- Add water and simmer: Add water and cook on a slow flame for 1.5 hours, stirring occasionally. Add salt, curd, and rose petals during the last half hour of cooking.
- Garnish and serve: Garnish with cashew nuts, extra brown onions, mint, and a squeeze of lemon juice before serving.
