Haleem
Ingredients
Protein
- 900 grams Chicken thighs
- 400 grams Chicken breast
- 3.5 litres Water
Vegetables
- 2 Onions - Medium, sliced
- 8 Garlic cloves - Sliced
Grains
- 1 cup Barley
- 1 cup Lentils
- 1 cup Cracked wheat
- 3/4 cup Mung split peas - Ground
Spices
- 3 tsp Cumin
- 3 tsp Garam masala
- 1 tsp Chili powder
- 2 tsp Salt
- 1 tsp Turmeric powder
Garnish
- 1/4 cup Parsley - Chopped, optional
- 4 tbsp Fried onions - Optional
- 1 Lemon juice - Squeezed, adds flavour, optional
Instructions
- Slice the onions and mince the garlic. Rinse the chicken, remove the skin, and cut the chicken breast into bite-sized cubes. Bone-in chicken thighs will add depth and richness to the soup. Peel the ginger and cut it into large pieces. Rinse the lentils and barley, discarding any impurities and floating husks.
- Preheat a pot over medium-high heat. Add cooking oil, onions, and garlic, sautéing for six minutes and stirring frequently until the onions become translucent. Optionally, set some aside for garnish.
- Lower the heat and add spices, two tablespoons of oil, and half a cup of water, stirring to combine. Add the chicken and cook for three minutes until it turns white.
- Pour in three litres of water, cover, and bring to a boil. Then add the lentils and barley, stirring gently. Reduce the heat to low and simmer with the lid closed for 1.5 hours, stirring every seven to ten minutes to prevent sticking. Once cooked, serve the hearty and creamy Haleem with lemon, buttered bread, and herbs as garnish.