Name: Vegetarian Haleem recipe by Bethica Das at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 3
Ingredients: 2 tbsp. urad dal (split black gram); 2 tbsp.masoor dal (red lentils); 2 tbsp. moong dal (split green gram); 2 tbsp. tuvar dal (pigeon pea lentil); 2 tbsp. oats; 10 almonds; 10 cashew nuts; 12 pistachios; 8 walnuts; 1 cup mixed vegetables (carrots, peas, beans & corn), chopped; 2 tbsp. oil; 1" cinnamon stick; 3 green cardamoms; 5 cloves; 2 bay leaves; 1 onion, chopped; 1 tbsp. ginger-garlic paste; 1/2 tsp. turmeric powder; 1 tbsp. red chili powder; 1 tbsp. roasted coriander-cumin powder; 1 tsp. garam masala powder; salt to taste; handful of coriander & mint leaves; 1 tsp. ghee; 2 tbsp. fried onion, 2 tsp. chopped coriander leaves, mint leaves, dry fruits & lemon wedges to garnish

ABOUT Vegetarian Haleem RECIPE

Here is my version of a Vegetarian Haleem cooked in a pressure cooker. It is nutritious and wholesome with the presence of lentils, mixed veggies, dry fruits and oats. I made it even more healthier by adding very little ghee to the end product and using olive oil instead. This exotic dish can be had as a one-pot meal too with a dash of lime.

Ingredients Serving: 3

2 tbsp. urad dal (split black gram)
2 tbsp.masoor dal (red lentils)
2 tbsp. moong dal (split green gram)
2 tbsp. tuvar dal (pigeon pea lentil)
2 tbsp. oats
10 almonds
10 cashew nuts
12 pistachios
8 walnuts
1 cup mixed vegetables (carrots, peas, beans & corn), chopped
2 tbsp. oil
1" cinnamon stick
3 green cardamoms
5 cloves
2 bay leaves
1 onion, chopped
1 tbsp. ginger-garlic paste
1/2 tsp. turmeric powder
1 tbsp. red chili powder
1 tbsp. roasted coriander-cumin powder
1 tsp. garam masala powder
salt to taste
handful of coriander & mint leaves
1 tsp. ghee
2 tbsp. fried onion, 2 tsp. chopped coriander leaves, mint leaves, dry fruits & lemon wedges to garnish

Instructions

Soak all the lentils and the dry fruits separately for an hour. Heat oil in a pan and temper with cinnamon, cardamoms, cloves and bay leaves. Saute for a few seconds.
Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices (except salt), mixed with 1/4 cup water. Saute on low flame till the oil separates.
Add the soaked lentils, oats, soaked dry fruits and the veggies. Saute for 2 minutes. Add 3 cups water, salt to taste and the coriander-mint leaves.
Pressure cook for 15-20 minutes on a low flame after the first whistle. When cool, blend it and heat through. Add the ghee and mix well.
Serve, garnished with fried onion, chopped coriander leaves, mint leaves, cashew nuts, almonds and lemon wedges.

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