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Hyderabadi Haleem | Hyderabadi Vegetarian Haleem | One dish Ramadan meal |
Tarla Dalal
05 March, 2017
Table of Content
Hyderabadi Haleem | Hyderabadi Vegetarian Haleem | One dish Ramadan meal |
Hyderabadi Haleem is a celebrated one-dish meal known for its rich flavours, nourishing ingredients and melt-in-the-mouth texture. This vegetarian version, known as Hyderabadi Vegetarian Haleem, captures the essence of the traditional dish while using wholesome lentils, grains and vegetables. Made from a combination of yellow moong dal, masoor dal, chana dal, toovar dal and broken wheat (dalia), this recipe delivers a hearty and satisfying meal that is perfect for festive occasions, family dinners or special gatherings. Its comforting warmth and slow-cooked richness reflect the depth of authentic Hyderabadi cuisine.
The preparation begins by blending the assorted dals with fragrant spices such as cumin seeds, cloves, black peppercorns, cinnamon, cardamom, caraway seeds and sesame seeds into a smooth powder. This unique step gives Hyderabadi Haleem its characteristic thickness and aroma. Cooking starts with sautéing onions, green chillies and ginger-garlic paste in melted ghee, creating a flavourful base that fills the kitchen with a rich, appetising aroma. These layers of flavour form the backbone of this classic dish.
Next, the recipe incorporates plenty of wholesome vegetables like carrots, french beans and cauliflower, along with fresh coriander and mint leaves. These ingredients not only add nutritive value but also create a refreshing contrast to the dense texture of the Haleem. After sautéing the vegetables to enhance their flavours, broken wheat is added and cooked gently. This grain is essential to the traditional texture of Haleem, giving it a slightly coarse, creamy and satisfying consistency.
The heart of the dish comes together when the prepared dal–spice powder, curd and milk are added to the mixture. These ingredients lend a creamy richness and balance the spices beautifully. Once pressure-cooked, the mixture becomes soft enough to be mashed into the typical Haleem texture—smooth yet slightly coarse. Adding a little water and mashing ensures that the final dish remains thick, hearty and perfectly spoonable, just like the original one-dish meal enjoyed in Hyderabad.
This vegetarian Haleem is deeply connected to Hyderabadi culture, especially during festive occasions. Traditionally enjoyed during Iftaar, the dish is loved for being high in calories, providing instant energy after a long day of fasting. Even in its vegetarian form, the dish remains flavour-packed, wholesome and satisfying thanks to the combination of grains, lentils, vegetables and aromatic spices. Its international acclaim is well deserved, as every spoonful delivers warmth, nourishment and authentic regional flavour.
Finally, the garnish brings the dish to life. A topping of melted ghee, fried onions and mixed nuts such as almonds and cashews adds crunch, richness and a wonderful roasted aroma. These finishing touches elevate the Haleem, making it both visually appealing and irresistibly delicious. Served hot, Hyderabadi Vegetarian Haleem makes a complete, flavourful and fulfilling meal that celebrates tradition, nutrition and the culinary heritage of Hyderabad.
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
35 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
55 Mins
Makes
4 servings
Ingredients
for Hyderabadi Haleem
1 tbsp yellow moong dal (split yellow gram) , washed and drained
1 tbsp masoor (split red lentil) dal , washed and drained
1 tbsp chana dal (split Bengal gram) , washed and drained
1 tbsp toovar (arhar) dal , washed and drained
1/2 cup broken wheat (dalia) , washed and drained
1/4 tsp cumin seeds (jeera)
4 black peppercorns (kalimirch)
2 (1 inch) stick cinnamon (dalchini)
1/4 tsp caraway seeds (shahjeera)
1/2 tsp sesame seeds (til)
2 tbsp ghee
1/2 cup sliced onions
2 tsp finely chopped green chillies
2 tsp ginger (adrak) garlic (lehsun) paste
1 cup finely chopped mixed vegetables (carrot , french beans and cauliflower)
1/2 cup chopped coriander (dhania)
1/2 cup chopped mint leaves (phudina)
salt to taste
2 tbsp curd (dahi)
1 cup milk
For The Garnish
2 tbsp melted ghee
1/2 cup fried onions
1/4 cup chopped mixed nuts (almonds and cashewnuts)
Method
for Hyderabadi Haleem
- Combine the yellow moong dal, urad dal, masoor dal, chana dal, cumin seeds, cloves, black peppercorns, cinnamon, cardamom, caraway seeds and sesame seeds in a mixer and blend to a smooth powder. Keep aside.
- Heat the ghee in a pressure cooker, add the onions, green chillies, ginger-garlic paste and sauté on a medium flame for 5 minutes.
- Add the mixed vegetables, coriander, mint and salt and sauté on medium flame for 5 minutes.
- Add the broken wheat and ¼ cup of water, mix well and cook on medium flame for 10 minutes, while stirring occasionally.
- Add the prepared dal powder, curds, milk , mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Add 1 cup of water and mash with help of potato masher till coarse.
- Serve Hyderabadi Haleem hot garnished with melted ghee, deep-fried onions and nuts.
Hyderabadi Veg Haleem recipe with step by step photos
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To make the Hyderabadi Veg Haleem, in a mixer jar, Put 1 tbsp yellow moong dal (split yellow gram), urad dal, 1 tbsp masoor (split red lentil) dal, 1 tbsp chana dal (split Bengal gram), 1/4 tsp cumin seeds (jeera), 4 clove (laung / lavang), 4 black peppercorns (kalimirch), 2 (1") stick cinnamon (dalchini), 4 cardamom (elaichi), 1/4 tsp caraway seeds (shahjeera) and 1/2 tsp sesame seeds (til) and blend to a smooth powder. Keep aside.
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Heat the 2 tbsp ghee in a pressure cooker, add the 1/2 cup sliced onions, 2 tsp finely chopped green chillies, 2 tsp ginger (adrak) garlic (lehsun) paste and sauté on a medium flame for 5 minutes.
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Add the 1 cup finely chopped mixed vegetables (carrot , french beans and cauliflower), 1/2 cup chopped coriander (dhania), 1/2 cup chopped mint leaves (phudina) and salt to taste and sauté on medium flame for 5 minutes.
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Add the 1/2 cup broken wheat (dalia) and ¼ cup of water, mix well and cook on medium flame for 10 minutes, while stirring occasionally.
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Add the prepared dal powder, 2 tbsp curd (dahi), 1 cup milk , mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid.
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Add 1 cup of water and mash with help of potato masher till coarse.
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Garnished with melted ghee, deep-fried onions and chopped mixed nuts (almonds and cashewnuts).
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Serve Hyderabadi Veg Haleem hot.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 265 cal |
| Protein | 8.7 g |
| Carbohydrates | 29.6 g |
| Fiber | 3.8 g |
| Fat | 11.1 g |
| Cholesterol | 9.2 mg |
| Sodium | 26.4 mg |
Click here to view Calories for Hyderabadi Veg Haleem
The Nutrient info is complete
abc
April 16, 2020, 1:40 a.m.
hii
Purvhi
July 18, 2017, 11:53 a.m.
Wow.. this came out so yummy, thank you for receipe. I didnt add mint and milk but still came out delicious and filling, even my kid loved it.
Tarla Dalal
July 18, 2017, 11:53 a.m.
Hi, Thank you for the feedback and do try making more recipes and give us your response.
Sulekha T
Dec. 19, 2012, 9:07 a.m.
I tried this recipe and just taste superb.. I have heard my friends talk about Haleem in the Ramzan season, since i m vegetarian i never got to taste it, but thanks for uploading this recipe, you guys answered my curiosity.
