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Easy Oats Haleem

Easy Oats Haleem
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Easy Oats Haleem is a nutritious and comforting dish that blends wholesome oats, mixed lentils, and savory meat or plant-based protein with aromatic spices. This quick and easy twist on traditional haleem offers a hearty yet light meal, perfect for any season, with versatile flavors and simple preparation.

Ingredients

Scale

Main Ingredients

  • 1 cup rolled or steel-cut oats
  • 1/2 cup mixed lentils (moong and masoor recommended)
  • 250 grams boneless chicken or meat (or plant-based protein alternative)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 green chilies, finely chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 2 tablespoons ghee or oil
  • 1/4 cup fresh coriander leaves, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1 tablespoon lemon juice
  • 4 cups water or broth (adjust as needed)

Optional Garnishes

  • Fried onions
  • Additional fresh coriander leaves
  • Lemon wedges
  • Drizzle of ghee or cream
  • Toasted nuts (almonds or cashews) for crunch

Instructions

  1. Prepare the Lentils and Oats: Wash and soak the mixed lentils and oats for about 20 minutes to soften them and help reduce cooking time while improving the texture of the haleem.
  2. Cook the Meat or Protein: In a large pot, heat ghee or oil over medium heat. Sauté the finely chopped onions, minced garlic, grated ginger, and green chilies until golden brown and aromatic. Add the boneless chicken or your choice of protein and cook until lightly browned, sealing in the savory flavors.
  3. Add Spices and Liquids: Stir in cumin, coriander, turmeric, and garam masala powders, mixing thoroughly with the cooked meat. Pour enough water or broth to cover all ingredients and bring the mixture to a gentle simmer.
  4. Combine Lentils, Oats, and Simmer: Drain the soaked lentils and oats and add them to the pot. Stir well, then continue cooking on medium-low heat, stirring occasionally to prevent sticking, until the mixture breaks down and thickens into a rich, porridge-like consistency. This may take around 20-30 minutes.
  5. Blend for Smoothness (Optional): If you prefer a creamier haleem, use an immersion blender to partially blend the mixture, leaving some texture intact for bite and a pleasant mouthfeel.
  6. Finish with Fresh Herbs and Lemon: Turn off the heat. Stir in the chopped fresh coriander, mint leaves, and squeeze in lemon juice to brighten and balance the flavors instantly.

Notes

  • Soak Ingredients: Soaking oats and lentils reduces cooking time and improves the dish’s consistency.
  • Slow Simmer: Cooking on low heat helps flavors meld deeply and creates a smooth texture.
  • Balance the Spice: Start with smaller amounts of garam masala and chilies and adjust according to taste preferences.
  • Use Fresh Herbs: Adding coriander and mint at the end keeps the flavors fresh and vibrant.
  • Don’t Rush Blending: Blend gently if desired to keep some texture and avoid turning the haleem into a paste.

Nutrition

Keywords: oats haleem, healthy haleem recipe, quick haleem, easy haleem, nutritious meals, gluten free haleem, savory porridge, lentils and oats

Find it online: https://mealsbylina.com/easy-oats-haleem/