vegetable haleem

Vegetarian Haleem

1 C wheat, soaked overnight
1/2 C channa daal, soaked overnight
2 tsp haleem masala
4 C water
3/4 tsp garlic
3/4 tsp ginger
1 tsp oil
1 tsp salt

Cook all of the above together on low heat until the wheat is cooked through. Mash with a potato masher. If cooking in a pressure cooker, cook 15-20 minutes.

For the Khorma:

3/4 C onion
1 tsp lal mirchi
1/4 tsp haldee
1 tsp garlic
1 tsp ginger
1/2 tsp dhaniya powder *
16 almonds, ground fine **
1 C yogurt
1 C water
1 tsp salt
1/2 tsp bhojwar masala ***
3/4 tsp haleem masala ***

Cover onion with oil and fry on medium high heat until it gets brown (not brown all the way through). Add lal mirchi, haldee, garlic, ginger, and dhaniya powder. Fry a little, then add yogurt and almonds. Add water and salt. Bring to boil, then add bhojwar and haleem masalas (if using).

* add 1 tsp if making khorma to eat plain and not to mix into haleem
** use extra almonds if making khorma to eat plain and not to mix into haleem
*** omit if making khorma to eat plain and not to mix into haleem

Mix khorma into haleem and heat through. When serving haleem, serve with lemon juice, fried onions, chopped fresh onion, cilantro, chopped fresh ginger, mint, and green chilis.