Hyderabadi haleem is a type of haleem popular in the Indian city Hyderabad. Haleem is a stew composed of meat, lentil and pounded wheat made into a thick paste. It is originally an Arabic dish and was introduced to the Hyderabad State by the Arab diaspora during the Nizam's rule.but this recipe is alternate for vegetarien to haleem with soya nuggets using same ingredients of haleem but instead of meat we are using soya nuggets to bring the slimy texture.

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Ingredients:
Fried onions 1/2 Cup
Salt To Taste
Milk 1 Cup
Ginger garlic paste 1 Tablespoons
Rose petals 1/4 Cup
Green chilly 5 Numbers
Ghee 2 Tablespoons
Dalia (broken wheat) 1/2 Cup
Oats 1/4 Cup
Almonds 6 Numbers
Chana daal 1 Teaspoons
Masoor daal 1 Teaspoons
Urad daal 1 Teaspoons
Moong daal 1 Teaspoons
Sesame seeds 3 Grams
Cumin seeds 4 Grams
Cloves 2 Grams
Pepper corns 3 Grams
Cinnnamon sticks, 2 inch Piece
Cardamom 8 Numbers
Shahi jeera 2 Grams
Kabab chini 2 Grams
Curd (optional) 2 Tablespoons
Coriander chopped 1/2 Bunch
Mint chopped 1/2 Bunch
Cashew nuts 20 Grams
Pistachios 20 Grams
Almonds 20 Grams
Soya bean nuggets 100 Grams

Directions:
1. Boil the Soya bean nuggets and put it into the blender and make coarsely grounded. Take a bowl add kabab chini, shahi jeera, green cardamom, cinnamon sticks, pepper corns, cumin seeds, moong daal, urad daal, masoor daal, chana daal, almonds, oats, broken wheat, mix this all together put it into the blender and make a powder.

2. Heat ghee in a pressure cooker, add cashew nuts, pistachios, almonds, green chilly saut it for a minute and add fried onions, ginger garlic paste, coarse paste of soya nuggets, mix it well, add curd, milk, rose petals, chopped coriander, chopped mint, salt, water, mix this and add made masala and daal powder, mix it well and once it comes to boil then put the lid on and let it cook for 15 minutes (2 to 3 whistles) in a slow flame.

3. After that take potato masher and mash the mixture and add lime juice, salt, mix it well and serve this hot

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