Haleem freezes incredibly well and can be stored for up to 3 months. When reheating, place it in a pot over a medium heat with a splash of water. Then simmer gently until fully reheated
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Special Occasion | Ramadan |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 557 |
| Fat | 25.8g |
| Saturates | 11.2g |
| Protein | 36.8g |
| Carbs | 45.4g |
| Sugars | 10.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSoak the dals in cold water overnight, then drain.
Slice the chicken into strips. Finely grate the ginger and garlic. Finely slice the onions.
Heat the oil in a large, heavy-based saucepan.
Slice the chicken breasts in strips and fry in the oil until golden. Set aside and shred once cool.
Add the ghee to the same pan to heat. Add the cumin seeds and allow them to splutter. Add the onions and sauté over a low heat until golden and caramelised. Add the garlic and ginger, sautéing for a few minutes.
Roughly chop the tomatoes and stir through along with the turmeric. Cook for a few minutes, stirring, until just browned.
Add in the dal, chicken and salt. Pour in enough water to cover. Lower the heat, cover and cook for 20 minutes or until the dal is soft. Add more water while its cooking, if needed to prevent it from catching at the bottom.
Stir in the oats.
Finely chop the herbs (parsley, dill, coriander, mint), plus extra to serve and stir through the haleem. Continue simmering for a further 5 minutes.
Divide between 4 bowls and top with yoghurt and extra herbs.
