- Wheat – 2 cups
- Moong Dal – 1/2 cup
- Dal Maash/White Lentils – 1/2 cup
- Lal Masoor Dal/Red Lentils – 1/2 cup
- Chicken boneless – 2 cups (shredded)
- Salt (according to taste)
- Red chilli powder – 1 1/2 tsp
- Turmeric powder – 1 tsp
- Ginger and garlic paste – 1 tsp
- Garam Masala – 1 tsp
- Water – 1/2 cup
- Onions – 2 to 3
- Green chillies – 7 to 8
- Lemons – 4
- Coriander leaves – 1/4 cup
- Ginger (julienne) – 1 tbsp
First, boil all the lentils in the pressure cooker for 10mins. Then take a deep cooking saucepan and boil wheat in water until it’s soft. Take another saucepan, add oil and heat; add onions in the oil. Once they are golden brown in color, add ginger garlic paste, shredded chicken, red chilli powder, turmeric powder, garam masala, salt and add water. Blend the lentils in the blender and pour it in the saucepan; keep mixing to avoid lumps. Add wheat, it’s up to you whether you want to use the boiled wheat in a blended version or a non-blended version, some like non-blended as in the whole grain and some not! I would prefer you to blend the half of it so that you can enjoy it both ways! Constantly keep on stirring, once wheat and the lentils are mixed well, add green chillies, coriander leaves, ginger and lemon(squeezed) and cover it with the lid for 5mins. Chicken Haleem is ready.
Add the sliced onion in the heated oil in a frying pan, once they are dark brown in color, take them out and place it in a plate and let it cool for a while till they are nice and crispy. You can also include ginger, lemon and coriander leaves on top of your Chicken Haleem.
Preparation time – 150mins.
Serves 5-6 persons.