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Vegan Hyderabadi Haleem

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


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


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.


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