Vegetable Haleem Recipe, today we are going to see how to prepare yummy and delicious Haleem at home without meat. Sounds great right? Haleem is a thick stew or porridge made from wheat, spices, lentils, barley and minced meat. But here, I have added chopped carrot and beans instead of meat. I have recently turned to Vegetarian for next few months and the thought of not having Non Veg Haleem / Nombu Kanji this year made me too upset.
I planned to buy veg haleem from any resto, but I couldn’t find pure vegetarian haleem anywhere. So, instead of wasting my time by searching outside, I made up mind to try at home. I’m very happy with the outcome. It is so aromatic, delicious and filling. I have added only 2 vegetables fearing too much vegetables may spoil the taste. If you do not wish to add Thinai / Foxtail Millet, then skip it. You can replace thinai with other millets like samai / kuthirvali / varagu. I have referred Chicken Haleem recipe.
“Haleem is sold as a snack food in bazaars throughout the year. It is also a special dish prepared throughout the world during the Ramadan and Muharram months of the Muslim Hijri calendar, particularly among Iranian, Pakistani and Indian Muslims. In India, haleem prepared in Hyderabad during the Ramadan month, is transported all over the world through a special courier service. Haleem is traditionally cooked in large, wood-fired cauldrons. Haleem can be served with chopped mint leaves, lemon juice, coriander leaves, fried onions, chopped ginger root, and/or green chilies. In Pakistan, haleem is usually eaten with naan or with any type of bread or rice.” – Wiki Source
Some of the similar porridge recipes shared in my blog, Ramadan Nombu Kanji / Mutton Keema Porridge, Oats Chicken Porridge & Veg Nombu Kanji. You can refer Ramadan Iftar Recipes post to get an idea. If you try any of my recipes, do share your feedback with us.
Vegetable Haleem Recipe Card
- ¼ cup Dalia (wheat rava / samba rava / broken wheat)
- ¼ cup thinai / foxtail millet
- 1 tsp toor dal (tovaram paruppu / split pigeon peas)
- ¼ cup barley (or) oats
- 1 tsp split moong dal (siru paruppu / split green gram)
- 1 tsp black peppercorns
- 4 cloves
- 1 cinnamon stick
- 2 green cardamom
- 1 tsp shah jeera (black cumin seeds)
- 4-5 almonds
- 1 tsp urad dal (ultham paruppu / black gram)
- 1 tsp channa dal (kadala paruppu / bengal gram)
- ½ cup chopped vegetables (carrot and beans)
- 2 medium sized onions – finely sliced
- 2 green chilies – chopped
- 1 tbsp ginger-garlic paste
- ½ cup mint leaves
- ½ cup chopped coriander leaves
- ½ tsp turmeric powder
- 2 tbsp curd
- 1 cup thick coconut milk
- 3-4 cup water
- salt to taste
- 1-2 tbsp ghee
- juice of 1 lemon
- Grind all the ingredients mentioned under “To Grind” in a mixer to coarse powder. Mix 1 cup water and whisk it well to avoid lumps. Keep it aside.
- Heat 2 tbsp oil in a pan or kadhai and fry sliced onions till it turns golden brown and crispy. Remove from the heat and split fried onions into two parts. Preserve one half for garnishing.
- Heat the same oil in a pressure cooker. Add 1 tbsp ghee to it and once it melts, add ginger-garlic paste. Saute a while on low flame. Add vegetables and fry for a min. Add fried onion, curd, green chilies, mint leaves and coriander leaves. Mix everything and cook for a min.
- Add turmeric powder, ground powder paste and 3 cup water. Add salt to taste and mix everything well. Close the lid. Pressure cook for 2-3 whistles. Remove from the heat and let the pressure settle down. Open the lid and stir everything well.
- Add coconut milk and mix again. (If the porridge is too thick, then add 1 cup hot water) Keep the cooker on stove top. Sprinkle lemon juice. Add 1 tbsp ghee and mix well. Cook again for 2-5 mins. Serve hot or cold.