I grew up in the town of Hyderabad, among several Muslim friends. One dish I really missed, especially during Ramzan was Haleem, because of the mutton used in the traditional recipe. We would try many versions of it at home, sans the meat.
This particular recipe is one of the better ones. I use extra firm organic sprouted tofu instead of the soy bean nuggets. I also like to add a spoonful and a half of tomato paste and extra turmeric to give it extra flavor and color.
Haleem stands well alone, or can be served with a flat bread on the side, like a naan. Personally, I love to pair it with a light vegetable biryani and an sharp onion raita. Recipes for these are coming soon.
Serve with a tall glass of iced ginger lemonade on the side!