Vegetarian Chicken Haleem

Embrace the comforting warmth of Vegetarian Chicken Haleem, a plant-based twist on the traditional Chicken Haleem that doesn't compromise on flavor or heartiness. This rich and wholesome recipe combines tender plant-based chicken strips with a nourishing blend of chana dal, lentils, and pearl barley, all slow-cooked to perfection with fragrant spices like cinnamon, cardamom, and cloves. The result is a silky, porridge-like dish with layers of spice and tangy yogurt to elevate every bite. Garnished with crispy fried onions, fresh coriander, and zesty lemon wedges, this vegetarian haleem is as visually appealing as it is satisfying. Perfect as a standalone meal or paired with naan or rice, this recipe is a must-try for anyone seeking a flavorful, vegetarian comfort food that's also packed with protein and fiber.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 250 grams Plant-based chicken strips
• 100 grams Chana dal (split chickpeas)
• 100 grams Lentils (masoor dal)
• 100 grams Pearl barley
• 1 large Onion, finely sliced
• 2 tablespoons Ginger garlic paste
• 2 pieces Green chilies, chopped
• 100 grams Yogurt
• 4 tablespoons Oil
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 inch Cinnamon stick
• 3 pieces Cardamom pods
• 4 pieces Cloves
• 2 tablespoons Coriander leaves, chopped
• 2 pieces Lemon wedges
• 1.5 liters Water

Directions

Step 1

Rinse the chana dal, lentils, and pearl barley under cold water until the water runs clear. Soak them together in enough water for at least 1 hour.

Step 2

In a large pot, heat the oil over medium heat. Add the finely sliced onion and sauté until golden brown. Remove half of the onions and set aside for garnishing.

Step 3

Add the ginger garlic paste, cinnamon stick, cardamom pods, and cloves to the remaining onions. Sauté for a minute until fragrant.

Step 4

Stir in the plant-based chicken strips, turmeric powder, red chili powder, and salt. Cook until the chicken is lightly browned and well-coated with spices.

Step 5

Drain the soaked grains and add them to the pot along with 1.5 liters of water and green chilies. Bring the mixture to a boil.

Step 6

Reduce the heat to low, cover, and simmer for about 1 hour, stirring occasionally to prevent sticking. Add more water if necessary to ensure a thick, porridge-like consistency.

Step 7

Once the grains are tender and completely cooked, use an immersion blender or potato masher to slightly break down the mixture to a smoother consistency.

Step 8

Add the yogurt and garam masala, stirring well to combine. Cook for an additional 30 minutes, stirring occasionally.

Step 9

Garnish the haleem with the reserved fried onions, chopped coriander leaves, and lemon wedges before serving.

Step 10

Serve hot as a comforting meal on its own or with naan or rice.

Nutrition Facts

Serving size	(2481.5g)

Amount per serving	% Daily Value*
Calories	2018.3

Total Fat 85.0g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 6mg	0%
Sodium 3579.5mg	0%
Total Carbohydrate 234.8g	0%
Dietary Fiber 59.5g	0%
Total Sugars 30.1g
Protein 102.4g	0%

Vitamin D 48IU	0%
Calcium 694.4mg	0%
Iron 22.6mg	0%
Potassium 3322.3mg	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: 36.2%

Protein: 19.4%

Carbs: 44.4%