Vegetable Haleem – a thick stew or porridge made from wheat, barley, lentils, spices and vegetables. This delicious dish traditionally made during Ramadan. This vegetarian version is made in the Instant Pot, a perfect meal packed with full of nutrients.
Serving: 4
Preparation Time: 20 mins
Cooking Time: 45 mins
Meal type: Lunch / Dinner
Spice level: Medium
Equipment used: Instant pot quo crisp 6 QT
Ingredients:
50 gram Soya Chunks / Soy Nuggets
To prepare Wheat Lentil mixture:
- 1/2 cup Whole Wheat OR Broken Wheat (Rinsed and soaked overnight)
- 1/4 cup Barley (Rinsed and soaked overnight)
- 2 tbsp Chana dal / Split Chickpea (rinsed and drained)
- 2 tbsp Uradh dal / White lentil (rinsed and drained)
- 2 tbsp Moong dal / Yellow lentil (rinsed and drained)
- 2 tbsp Masoor dal / Red lentil (rinsed and drained)
- 1/4 cup Rolled Oats
- 5 Cashew nuts, chopped (raw or roasted)
- 5 Almonds, chopped (raw or roasted)
- 5 Pistachio, chopped (raw or roasted)
- 2 Bay leaves
- 1 tsp Salt (as required)
- 1.5 liters (7 cups) Water
To Prepare Vegetable Haleem:
- 1/2 cup Ghee / Clarified Ghee
- 1 cup Onions, sliced
- 1/2 tbsp Ginger garlic paste
2 medium Green chili - 1/4 cup French beans, finely chopped
- 1/4 cup Grated Carrot
- 4 medium Mushrooms, finely chopped
- 1 tsp Red chili powder
- 2 tsp Salt (as required)
- 1/2 tsp Cumin powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Garam masala powder
- 1/4 tsp Nutmeg powder
- 1 tsp Edible Rose petals
- 1/4 cup Yogurt / Curd, whisked
- 2 cup Vegetable Broth OR Water
- 1 tbsp Lemon juice
- 2 to 3 sprig Cilantro / Coriander leaves, chopped
- 1 sprig Mint , chopped
- Salt (as required)
Garnishing:
- Fried Onions
- Ginger julienne
- Fresh coriander chopped
- Lemon wedges
- Roasted Cashew
Preparation:
- Rinse and soak Whole Wheat and Barley for overnight or 6 hours.
- Rinse and drain all the lentils.
- Finely chop vegetables and nuts – french beans, mushroom, grated carrots, almonds, pistachio, cashew, cilantro and mint leaves.
- Prepare ginger garlic paste, slit green chili.
- Thinly slice the onions and arrange all the spices for cooking.
Instructions:
To prepare Soya Granules:
- Boil the Soya bean nuggets in water, once it cooked strain the soya chunks and put it into the blender and ground coarsely.
Wheat lentil mixture:
- In Instant pot, add soaked wheat, barley, yellow chick pea lentil, white lentil, split bengal gram, red lentil, oats, chopped nuts – cashew, almonds, pistachio, bay leaves, 1 tsp salt, 7 cups water and mix well.
- Close instant pot and set pressure valve to sealing and pressure cook at high for 15 mins.
Vegetable Mixture:
- Meanwhile prepare vegetable mixture.
- In a wok add ghee & let it melt.
- Add onion & fry till golden (takes about 5 to 7 mins)
- Add ginger garlic paste, green chili and sauté for 2 mins at medium heat.
- Add prepared soya nuggets granules and saute for few mins.
- Add French beans, chopped mushroom, grated carrots, & cook for 2 mins.
- Reduce the heat to low and add red chilli powder, salt, cumin powder, turmeric powder, garam masala powder, nutmeg powder, rose petals and mix well & cook for 2 minutes.
- Add yogurt / curd, chopped mint and coriander leaves, give a good mix.
- Add vegetable stock and mix well & bring it to boil.
- Cover & cook on medium heat for 4 mins.
Final Preparation:
- Once pressure cooking time is completed, allow natural pressure.
- Open instant pot lid, remove bay leaves & mash well with the help of potato masher or hand blender.
- Add prepared lentils mixture in to the Vegetable curry mixture, mix well & mash again with the help of potato masher.
- Check for seasoning, add lemon juice and if required pour water to adjust the consistency of the haleem.
Serving :
- In a bowl add prepared vegetable haleem and sprinkle fried onion, ginger julienne, roasted cashew nuts, fresh coriander, add lemon wedges & serve it hot.
