1 -1 ½teaspoonRed chili powderadjust to your preference
1teaspoonGaram Masala
½cupTomato, chopped or crushed
Salt as per taste
¾cupoil
Garnish
Cilantro chopped
Thinly sliced Green chili
Red onion
Julien ginger
Lemon
Instructions
Prepare Oats and Lentils
In a large bowl, add the oats and lentils (daal). Wash, then soak for at least 1 hour. You can speed up the process by adding hot water and then soaking for 30 minutes.
In a large pot, add the soaked wheat and daal. Add enough water to cover the grains, and cook for 5-7 minutes on medium-high heat. Then cook on low heat, uncovered, till oats and daal (lentils) are tender.
Once tender, remove from heat.
To blend, transfer the mixture to a large blender or immersion blender until the lentils and grains are thoroughly combined and no longer whole.
Prepare Meat Mixture
Add oil, ginger, and garlic paste in a pot and saute for a couple of minutes.
Add fried red onion and mix. Add the powdered spices, turmeric, red chili, cumin, coriander, and garam masala, and saute for a few minutes. Add the crushed/chopped tomato and mix well.
Cut the chicken into 2 to 3 pieces, add in the chicken pieces, and cook for a couple of minutes if needed. Add ¼ cup of water and let the chicken cook covered till tender.
Once the chicken is cooked, remove the chicken pieces and, using a fork, shred the chicken.
Mix the Meat and Oats
Then, add the chicken and its gravy to the oats and lentil mixture. Mix well. Keep stirring till all is well incorporated. If it is too thick, you can add a cup of water.
Cook on very low heat for 30 minutes to a couple of hours. The longer it cooks, the better the flavors will meld together. Keep stirring frequently to ensure it does not stick to the bottom.
Once ready to serve, garnish with cilantro, julienne ginger, sliced green chili, lemon wedges, and fried red onion.
Haleem can be served as a stand-alone dish with naan or pita on the side.