Vegetarian Chicken Haleem
Dive into the warm, hearty goodness of Vegetarian Chicken Haleem, a plant-based twist on a beloved South Asian classic! This rich and satisfying dish combines the wholesome flavors of protein-packed chana dal, lentils, and pearl barley with aromatic spices like cinnamon, cardamom, and cloves. Tender plant-based chicken strips soak up an indulgent blend of turmeric, red chili, and garam masala, creating a robust and flavorful base. Simmered to perfection and blended into a creamy, porridge-like texture, this haleem is garnished with crispy fried onions, fresh coriander, and a squeeze of lemon for a vibrant finish. Perfect as a comforting one-pot meal, this vegan-friendly dish pairs wonderfully with naan or steamed rice, offering a delicious fusion of tradition and innovation.
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Recipe Information
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
Instructions
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.
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.
Add the ginger garlic paste, cinnamon stick, cardamom pods, and cloves to the remaining onions. Sauté for a minute until fragrant.
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.
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.
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.
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.
Add the yogurt and garam masala, stirring well to combine. Cook for an additional 30 minutes, stirring occasionally.
Garnish the haleem with the reserved fried onions, chopped coriander leaves, and lemon wedges before serving.
Serve hot as a comforting meal on its own or with naan or rice.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 3580 mg | 156% | |
| Total Carbohydrate | 234.8 g | 85% | |
| Dietary Fiber | 59.5 g | 212% | |
| Total Sugars | 30.1 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 694 mg | 53% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3322 mg | 71% | |
*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.
