Dairy-Free Chicken Haleem

Savor the rich, comforting flavors of Dairy-Free Chicken Haleem, a wholesome twist on the traditional South Asian delicacy. This hearty dish combines tender, slow-cooked chicken with a nourishing blend of lentils, split chickpeas, and broken wheat, all simmered in an aromatic medley of spices like garam masala and cumin. Perfect for those seeking a dairy-free option, the dish achieves its signature creamy consistency through slow cooking and gentle mashing. Garnished with vibrant cilantro, fresh mint, crispy fried onions, and a squeeze of zesty lemon, this gluten-free and protein-packed masterpiece is a must-try, whether you're hosting a festive gathering or simply craving a bowl of comfort. Let this flavorful one-pot wonder become the highlight of your homemade meals.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 500 grams Chicken thighs, boneless and skinless
• 50 grams Split chickpeas (chana dal)
• 50 grams Red lentils (masoor dal)
• 50 grams Yellow split peas (moong dal)
• 100 grams Broken wheat (daliya)
• 2 medium Onions, finely sliced
• 1 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• 3 small Green chilies, finely chopped
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1.5 teaspoons Salt
• 1500 milliliters Water
• 4 tablespoons Vegetable oil
• 0.5 cup Fresh cilantro, chopped
• 0.25 cup Mint leaves, chopped
• 1 whole Lemon wedges
• 0.5 cup Fried onions

Directions

Step 1

Rinse and soak the chana dal, masoor dal, moong dal, and broken wheat in water for at least 1 hour.

Step 2

In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they are golden brown.

Step 3

Add the ginger paste, garlic paste, and chopped green chilies to the pot, cooking for an additional 2-3 minutes until fragrant.

Step 4

Add the chicken thighs to the pot and cook until they are lightly browned on all sides.

Step 5

Stir in the ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, and salt. Mix well to coat the chicken in the spices.

Step 6

Drain the soaked lentils and grains, then add them to the pot with the chicken.

Step 7

Pour in 1500ml of water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for approximately 2-2.5 hours, stirring occasionally to prevent sticking.

Step 8

Once the lentils and grains are completely cooked and have formed a thick porridge-like consistency, use a hand blender or a wooden spoon to gently mash the mixture to your desired consistency.

Step 9

Adjust the seasoning with additional salt or spices if necessary.

Step 10

Serve the haleem hot, garnished with fresh cilantro, mint leaves, fried onions, and lemon wedges.

Nutrition Facts

Serving size	(2988.2g)

Amount per serving	% Daily Value*
Calories	2577.2

Total Fat 116.4g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 33.6g
Cholesterol 625mg	0%
Sodium 5037.5mg	0%
Total Carbohydrate 223.5g	0%
Dietary Fiber 51.4g	0%
Total Sugars 31.8g
Protein 182.3g	0%

Vitamin D 0IU	0%
Calcium 698.4mg	0%
Iron 28.0mg	0%
Potassium 4472.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 27.3%

Carbs: 33.5%