Haleem is a porridge type dish originating from South Asia and Middle East. It is traditionally made with meat, wheat, lentils, and spices and slowed cooked for several hours.

Here is my vegetarian version I developed the other day.

Pumpkin Haleem (Vegetarian)

2 pounds pumpkin, peeled and cubed
1 large onion, peeled and sliced
1 cup dried wheat
1/2 cup yellow split peas
1/2 cup lentils
3 tablespoons garlic & ginger paste
1-2 tablespoon(s) garam masala
1-2 teaspoon(s) chilli powder
2 teaspoons coriander powder
1 heaping teaspoon turmeric
1 heaping teaspoon cumin powder
1 heaping teaspoon freshly ground black pepper
1 heaping teaspoon salt
1 heaping teaspoon cloves powder
2 tablespoons olive oil or any other oil of your choice
2 quarts water

1. Soak the wheat, peas and lentils in cold water overnight and drain.

2. Heat olive oil in a large pot and cook onions until soft. (About 5 minutes)

3. Add the garlic & ginger paste and the spices.

4. Add pumpkin, wheat, peas, lentils, and water. Bring to boil, then simmer on low flame, stirring occasionally for about 2-3 hours.

5. Mash the haleem to a near smooth consistency with a potato masher.

6. Serve with any toppings or condiments of your choice: sliced green jalapeño, chopped fresh cilantro, ginger matchsticks, fried onions, mango chutney, lime chutney, raita.