Low Sodium Chicken Haleem
Indulge in the comforting flavors of **Low Sodium Chicken Haleem**, a lighter twist on the traditional South Asian dish that’s packed with high-protein lentils, hearty barley, and tender chicken thighs. Perfect for those watching their sodium intake without compromising on taste, this haleem is simmered slowly with aromatic spices like cumin, coriander, turmeric, and garam masala, creating a rich and velvety porridge-like texture. Made with unsalted chicken stock and fresh herbs, this recipe strikes the ideal balance of wholesome and flavorful. Garnished with vibrant cilantro and a squeeze of fresh lemon, it’s an irresistible dish to savor as a nutritious main course. Ready in just a few hours, this healthy haleem is a soul-soothing favorite for family dinners or festive gatherings.
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Recipe Information
Ingredients
- 500 grams Skinless, boneless chicken thighs
- 50 grams Barley
- 100 grams Yellow lentils (moong dal)
- 50 grams Red lentils (masoor dal)
- 50 grams Brown lentils
- 2 tablespoons Vegetable oil
- 1 medium Onion, sliced
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1.5 liters Unsalted chicken stock
- 2 pieces Bay leaves
- 2 pieces Green chilies, chopped
- 0.5 cup Fresh cilantro
- 1 piece Lemon wedge
Instructions
Rinse the barley, yellow lentils, red lentils, and brown lentils with water until the water runs clear. Soak them in water for at least 30 minutes.
In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté until golden brown.
Add ginger-garlic paste to the pot and sauté for 2 minutes until the raw aroma dissipates.
Stir in the cumin, coriander, and turmeric powders, and cook for another minute.
Add the washed and drained lentils and barley along with the chicken thighs to the pot. Mix well to coat them with the spices.
Pour in the unsalted chicken stock, then add the bay leaves. Bring the mixture to a boil.
Lower the heat to a simmer and cover the pot. Cook for about 1.5 to 2 hours, stirring occasionally until the chicken and lentils are tender, and the mixture becomes a thick porridge. Add more stock or water if needed to maintain the desired consistency.
Remove the bay leaves and shred the chicken in the pot using forks or a hand blender for a smoother texture.
Stir in the garam masala, and chopped green chilies, and adjust the consistency with more water or stock if necessary.
Garnish with chopped cilantro before serving hot with a wedge of lemon on the side.
Nutrition Facts
Calories |
2049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 13.2 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3812 mg | 81% | |
*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.
