Easy Oats Haleem (Print version)

A quicker chicken haleem made with oats, lentils, fried onions, herbs, lemon, and warm spices.

# Ingredients:

For the haleem

01 - 1 lb (450 g) boneless skinless chicken thighs, cut into 2-inch pieces
02 - 1 cup (95 g) quick-cooking oats
03 - 1/2 cup (100 g) mixed split lentils, such as red lentils, moong dal, and chana dal
04 - 1 large onion, thinly sliced
05 - 2 tablespoons neutral oil
06 - 2 tablespoons ghee, plus more for serving
07 - 1 tablespoon ginger-garlic paste
08 - 1 cinnamon stick
09 - 3 cloves
10 - 3 green cardamom pods, lightly cracked
11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - 1/2 teaspoon turmeric
14 - 1 teaspoon Kashmiri chili powder, or 1/2 teaspoon regular chili powder
15 - 1/2 teaspoon garam masala
16 - 1 1/2 teaspoons fine salt, plus more to taste
17 - 5 cups (1.2 L) chicken stock or water, plus more as needed
18 - 1 tablespoon fresh lemon juice

For serving

19 - 1/3 cup fried onions
20 - 2 tablespoons chopped cilantro
21 - 2 tablespoons chopped mint
22 - 1 tablespoon thinly sliced fresh ginger
23 - 1 lemon, cut into wedges
24 - 2 tablespoons toasted cashews, optional

# Instructions:

01 - Rinse the lentils until the water runs mostly clear. Cover with warm water and soak for 15 minutes while you prepare the onions.
02 - Heat the oil and 1 tablespoon ghee in a heavy pot over medium heat. Add the sliced onion and cook for 10-12 minutes until deep golden. Remove half for garnish and leave the rest in the pot.
03 - Add ginger-garlic paste, cinnamon, cloves, cardamom, cumin, coriander, turmeric, chili powder, garam masala, and salt. Stir for 30 seconds, then add the chicken and cook until the outside changes color.
04 - Pour in 3 cups stock or water. Cover and simmer for 18-20 minutes, until the chicken is cooked through and easy to shred.
05 - Lift out the chicken, shred it with two forks, and return it to the pot. Drain the lentils and stir them in with 1 1/2 cups more stock. Cover and simmer for 15 minutes, stirring often.
06 - Add the oats and the remaining 1/2 cup stock. Cook on low for 8-10 minutes, stirring often, until the oats soften and the haleem thickens.
07 - Pulse with an immersion blender until creamy but still textured. Stir in 1 tablespoon ghee and lemon juice. Adjust salt and loosen with hot stock or water if needed.
08 - Serve hot with fried onions, cilantro, mint, ginger, lemon wedges, and toasted cashews if using.

# Good to know:

01 - Use certified gluten-free oats if cooking for someone who avoids gluten.
02 - The stew thickens as it stands. Loosen with hot stock or water before serving.
03 - Best served hot with naan, roti, toasted bread, or lemon wedges.

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