Ingredients
Method
Step 1: First, prepare the lentils.
- Clean the masoor and moong dals. Use two cups of water and pressure cook until tender.
Step 2: Prepare Oats
- For two minutes, dry roast the oats. Add 1½ cups of water and cook until mushy.
Step 3: Get the chicken base ready.
- In a pan, heat the oil. Sauté the chopped onions until they turn golden. then Cook the ginger-garlic paste until the raw smell goes away.
- Add now:
- The herb turmeric
- Powdered red chili
- Masala garam
- Salt
- Cook for five minutes after adding the shredded chicken.
Step 4: Bring Everything Together
- To the chicken mixture, add the cooked lentils and oats. For the texture of real haleem, blend a little with a hand blender.
- Simmer until creamy and thick, 10 to 15 minutes.
Step 5: Serve and Garnish
- On top of:
- Fresh coriander
- Leaves of mint
- Juice from lemons
- A little ghee drizzle (optional)
- During iftar, serve hot!
Notes
Pro Tip for Texture: If you prefer a very smooth, restaurant-style texture, use a hand blender to lightly pulse the mixture after pressure cooking.
For Extra Flavor: Top with a teaspoon of ghee and some crispy fried onions (birista) before serving.
Consistency: If the Haleem becomes too thick after cooling, add a little hot water and mix well to reach your desired consistency.
Diet Variation: You can replace chicken with 1/2 cup of soaked yellow Moong Dal for a vegetarian version of this healthy recipe.
Nutrition
- Calories: 320 kcal.
- Protein: 28g.
- Carbohydrates: 30g.
- Fat: 9g.