Haleem
Ingredients
- 250 g skinless chicken ⓘ
- 4 tablespoons cooking oil
- 50 g barley ⓘ
- 30 g channa dal ⓘ
- 30 g moong lentils ⓘ
- 20 g red lentils (masoor)
- 30 g urad lentils (mash)
- 150 g onions, finely sliced ⓘ
- laziza haleem masala, to your taste
- green coriander, to your taste ⓘ
- mint, to your taste ⓘ
- ginger, to your taste ⓘ
- lemon, to your taste
Instructions
- Wash wheat and pulses then soak in water for 1-2 hours. Boil in water until tender stirring frequently.
- In a separate pan fry half the quantity of onion until light brown. Add the meat, one sachet of Laziza Haleem Masala and fry for 5 minutes. Now add 1-2 glasses of water, cover and cook on low heat until the meat is tender and the ghee/oil separates.
- Now transfer the meat masala to the wheat/pulses pan, mix well and simmer for about 30-minutes. Stir rigorously with a wooden spoon, or, put half the wheat/pulses in a blender for coarse grinding and then mix back inches.
- Fry the remaining sliced onion in ghee/oil and season the Haleem with it. Cook on a low heat for a few more minutes.
- Serve with chopped green coriander, green chillies, ginger slices, Laziza Chaat Masala and fresh lemon.
Nutrition & Diet Analysis (per serving)
569
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).