Missing Hyderabad this Ramazan season so decided to make Hyderabadi Vegan Haleem that takes only 45 minutes from start to finish! Haleem is a paste-like stew composed of meat (mutton, beef or chicken), pounded wheat, lentils, and aromatic spices. Its a high caloric food perfect for filling meals after fasting. Here is a vegan version that is just as good if not better!
Serves 4-6
INGREDIENTS
For Haleem Mix
1/3 cup broken wheat/Dalia
1/4 cup oats
1/2 tbsp toor dal
1/2 tbsp chana dal
6 almonds, cashew nuts, pistachios, cloves, cardamoms
1 tbsp peppercorns
2 inch cinnamon
1 tsp cumin seeds
500 ml water
For Boiling Soy Granules
1/2 cup soy granules
1 1/2 cup water
1 tsp salt
For making Haleem
1/2 cup coriander chopped
1/2 cup mint
1/3 cup fried onions
5 green chilies
1 tbsp ginger garlic paste
1/2 cup olive oil
1 tbsp garam masala
600 ml water
1 tsp salt
For Serving
1/4 cup roasted cashew nuts
1/2 cup fried onions
1/4 cup mint leaves
1/4 cup coriander leaves
1 lime
Method
Blend all Haleem mix ingredients in a food processor until it turns into a fine powder. Add water, mix and set aside.
Boil soya granules in water with salt for 2-3 minutes. Rinse and drain.
To make the Haleem fry onions, chilies, ginger garlic paste in the olive oil for 2-3 minutes. Add the haleem mix and soya granules with additional 600 ml water. Simmer for 20-25 minutes. Top fried onions, cashews, mint, cilantro, lime juice and a drizzle of olive oil.