Ramadan Special, Veg

Veg Haleem (Soya Haleem / Daleem/ Khichda)

Page 3 of 9 If source and antacids containing aluminium and magnesium are taken at the same time, absorption of Neurontin from the stomach may be reduced. Happy Monday ! How are you all? Today’s recipe is forex trading usd/rub ‘Veg Haleem’. Haleem needs no introduction in India at least. It is a very popular dish of south-east Asia. Main ingredients of this dish are lentils, wheat and meat. Today I am sharing veg haleem for all my vegetarian friends. This haleem is almost equivalent to meat haleem in taste, but of course for any non vegetarian nothing tastes like meat haleem. 😀 I insists everyone to try this one also(coming from a non vegetarian like me who loves meat haleem 😀 ), I am sure you will love it too.

Get more information on clonidine no prescription and other Mental Health medications by visiting the Headmeds website. In this version of haleem, soya granules are used as a replacement of meat. Haleem as every one knows is very high in its protein content, here soya granules will maintain protein content of this dish.We will prepare veg haleem in a pressure cooker. Traditionally, haleem is prepared in a large wide base vessel.

Veg haleem
Veg haleem / Soya Haleem / Khichda

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Serve: 5
Duration: 45-60 minutes (approx.)

Ingredients for Veg Haleem

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online coumadin calculator Red chilli powder                                                                         3 tsp

Turmeric                                                                                           1 tsp

Salt                                                                                                       as per taste

Coriander powder                                                                      2 tsp

Oil                                                                                                         3 tbsp

Water/ Vegetable stock                                                          6 glasses / 1.25 ltr

Mint leaves                                                                                     7-8

Lemon                                                                                                1 for garnishing

Procedure for Veg Haleem

  • First step in preparing veg haleem is to wash and clean lentils/pulses properly. keep them aside.
Lentils, broken wheat and broken rice used in Veg Haleem.
Lentils, broken wheat and broken rice used in Veg Haleem.
  • Boil soya granules in a deep pan for 7-8 mins and rinse soya granules with cold water.
This is the variety of soya granules used in the haleem.
This is the variety of soya granules used in the haleem.

  • Heat oil in a pressure cooker. Add onions, let onions turn golden brown in colour.

Saute onion.
Saute onion.
Brown onion.
Brown onion.
  • In the mean time make a coarse paste of ginger, garlic and green chillies.
Coarse paste of ginger, garlic and green chillies.
Coarse paste of ginger, garlic and green chillies.
  • Keep half quantity of golden brown onion aside.
  • In the remaining onions add  ginger, garlic and green chillies paste. Fry for 1-2 mins.

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  • Add red chillies, turmeric, coriander powder, salt and mix everything uniformly.

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  • In the above masala, add soya granules, saute well for 1 min.

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  • Then add the whole spices like cinnamon stick, black peppercorn and cloves. Mix well.

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  • Add the cracked wheat, give it a uniform mix.

  • In the above mix, add chopped tomatoes.

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  • Then add all the lentils and broken rice in the mix.

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  • In the next step, add water/ vegetable stock and mix well till all the ingredients mix properly.

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  • Close the lid and pressure cook for at least 30 mins. For the first 5 mins cook on high flame, for remaining next 25 mins cook on lower flame.
  • Now let the pressure drop on its own, open the lid and check whether the lentils and wheat are soft enough to mash or blend.
  • With the help of hand blender, blend haleem for 2-3 mins.

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  • Add mint leaves, brown onions and ghee in the haleem. Mix well.

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  • Garnish haleem with mint leaves, brown onions or lemon wedge. Veg haleem is ready to serve !

V haleem

Note:

  • You can add oats also in haleem.
  • If you want smooth silky consistency, blend the haleem more.
  • To make this dish more rich, add dry fruits in haleem.
  • Quantity of water is double the amount of total quantity of lentils, wheat and rice. This is the perfect ratio to add water.

14 thoughts on “Veg Haleem (Soya Haleem / Daleem/ Khichda)

  1. You torture me a lot with your delicious recipes and these pictures! ? Our family loves soya chunks sabji as it is easy to make and tastes good too. Since we are vegetarian, we call it chicken dupe for vegetarian people! ? Now thanks to you, we can try haleem as well. ? Will share the recipe with my mom tonight. We buy soya chunks only and not granules, hope we can make it work by crushing them. ?

    1. Hahaha so sweet of you Dipti ? ?
      I love soya chunks too, so full of protein and healthy food it is.
      Hehehe chicken dupe perfect name ?
      Do try this haleem, I am sure you will love it. You can use chunks instead of granules that’s perfectly Ok. No need to crush them, use hand blender instead as mentioned in the recipe. ☺

  2. Your recipes always look so colorful and fresh! Well done! And I love lentils! I haven’t experimented much with red lentils, but I do have some in my cabinet that is meant for a veggie burger recipe I found online.

    1. Thank you dear ! Your appreciation means alot.
      This dish is all about variety of lentils, protein rich dish. I also love lentils. ?
      Wow veggie burger with red lentils sounds great ! ☺

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