It’s the time of Ramzan and we see many food specials around us during this time. The first time I visited Hyderabad, I missed Ramzan by 2 days, and had to lament at my luckless time as I missed those sumptuous and delicious food stalls whose banners and structures were still upright mocking me at my loss. Of course, I didn’t repeat a missed opportunity and have been continuously taking advantage of the yummy delights. The most filling and protein-filled haleem is an absolute favorite of mine. With each stall’s haleem being different from the other, makes it more exciting to try out new versions of the same dish. However, I had witnessed that the vegetarian version of haleem isn’t easily available. So, that is how I came upon this dish in my kitchen. It wasn’t tried and tested, so I had to make up all the ingredients to put together a dish I imagined. So, all the vegetarians and the other omnivores, try this delicious meal, without much of an effort.
Serves – 4
Uraddaal – 1 cup
Toordaal – 1/3cup
Moongdaal 1/3 cup
Mix daal and soak it overnight
Iron tawa – large – 1
Wheat – 1 cup – Soak it for 1.5-2 hours
Hing – 1 tsp
Ginger-garlic – 1 tbsp
Tarmarind paste– 1 tsp
Clove and cinnamon mixed fresh powder – 2 tsp
Onion – 2 grinded
Salt to taste
Mirlitons (or Squash) – 2 roughly chopped
Green Papaya – 1 small – roughly chopped
Pumpkin – 250 gms – roughly chopped
Carrot – 1 big – roughly chopped
Spinach – 1 bunch (optional)
1 Litre of vegetable stock – made out of Veggies of your choice
Oil – 3 tbsp
Ghee – 3 tbsp
Onion – 1 big – thinly sliced
Dry Red chili – 3-4
Green Chili -1
Now, in a non-stick vessel, first pour 1 tbsp of oil and put half tbsp. of ginger-garlic paste, tarmarind paste, half of the onion paste and stir. Once the onion is completely fried and that the oil separates, add the vegetables. Reduce the heat, and fry for 10 mins. Now heat 2 tsp of ghee in a pan and pour it on the vegetables and immediately add the wheat. Stir it to mix the vegetables and the wheat. Let it cook. Donot increase the heat.
In the pan, pour the remaining ghee, in that add the ginger garlic paste, let it fry till the raw smell leaves, add1 tsp of Clove and cinnamon mixed fresh powder,then add the onion paste. As it fries, grind the soaked daal and add the daal paste to the onion and ginger garlic mixture. Cook for 5 mins, and pour the daal mix on the vegetable and wheat. Mix well. Now put the tawa on the stove and as it warms, place your Veggie mix vessel on top of it. Add salt, 2 cups of water, and give the ingredients a good mix. Let it cook for at least an hour in low heat. Cover the vessel and move away. You may stir it once or twice in between, to ensure the mixture doesn’t stick to the bottom of the vessel. After an hour, switch off the gas and let your delicious haleem rest for a minimum of 15 mins.
While the haleem is cooking, in another vessel, add 2 tbsp of oil, add 1/4th of the sliced onions. As it turns golden, add the remaining Clove and cinnamon mixed fresh powder and pour the vegetable stock. Now on high flame, let it reduce by at least half. Once it has reduced, add salt as per your taste. Cook for another 10 mins and switch off the gas.
In a pan, fry onions, green chillies and red chillies.
Before serving, grind the vegetable haleem to ensure no vegetable chunks remain. If you like the bite, you can omit the process.
Now, serve the vegetable haleem with a bit of the vegetable soup. Put fried onions and chillies on top of it and a tsp of ghee. Enjoy this sumptuous and delicious dish.