The city of Hyderabad in southern India is known for its delectable haleem, which is available only during Ramadan. It consists of chicken (or lamb) with lentils and spices, slow-cooked to a thick soup consistency.
Ingredients
- 3 tablespoons ghee (clarified butter)
- 2 medium onions, sliced
- 2 pods cardamom
- 5 whole cloves
- 1 (1 inch) piece cinnamon stick
- 2 large bay leaves
- 1 teaspoon cumin seeds
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ teaspoon salt, or more to taste
- 2 tablespoons split chick peas (chana dal), soaked
- 2 tablespoons split mung beans with skin (moong dal), soaked
- 3 tablespoons roasted split chickpeas (dalia), soaked
- 1 teaspoon cayenne pepper
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- 3 cups water
- 3 tablespoons chopped fresh cilantro
- 10 leaves fresh mint, chopped
Directions
Step 1
Heat ghee in a skillet over medium-low heat. Add onions, cardamoms, cloves, cinnamon stick, bay leaves, and cumin seeds. Cook and stir until onions are lightly browned, about 5 minutes. Add ginger paste and garlic paste and continue to saute for 2 minutes. Add chicken and 1/2 teaspoon salt; cook and stir until chicken is lightly browned, about 5 minutes.
Step 2
Transfer mixture to a slow cooker. Add chana dal, moong dal, dalia, cayenne pepper, turmeric, and garam masala. Pour water on top and mix to combine.
Step 3
Cook on Low for 10 to 12 hours, mixing in cilantro and mint 30 minutes before the end of the cook time.
Step 4
Remove bay leaves and cinnamon stick. Use a hand blender to lightly blend mixture, or skip this step of you like your haleem chunky. Serve hot.
Cook’s Note:
You can use chicken breasts if you don't like thighs.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 343 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat8g | 41% |
Cholesterol93mg | 31% |
Sodium494mg | 21% |
Total Carbohydrate20g | 7% |
Dietary Fiber6g | 20% |
Total Sugars4g | |
Protein24g | |
Vitamin C6mg | 32% |
Calcium65mg | 5% |
Iron3mg | 18% |
Potassium458mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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