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Oats & Lentil Haleem

Serves: 4     Cooks in: 45mins


􀀒􀀏 Clean and wash the chicken. Add ginger and garlic paste, red chilli powder, turmeric powder and garam masala and mix well. Pressure cook the mixture for 3/4 whistles without adding too much water, until the meat is tender.

􀀓􀀏 Then add a little water, lemon, green chilli and yogurt􀀍 and mix it well. Pressure cook for 3 whistles. Let it cool.

3. Shred the meat with your fingers or a fork and keep aside.

4. Meanwhile, in a large heavy-based pan, at medium heat, add water and bring to boil. Add Quaker oats, lentils, ginger and garlic paste, turmeric powder, salt, 2-3 green chillies, black pepper corns and a little water if needed. Bring to the boil and cook until very tender and mushy.

5. Pour the meat paste and mix very well. Stir for 30 minutes on low heat.

6. Serve garnished with ghee, green chilli, coriander, mint leaves, sliced onions, sliced lemon and chat masala.

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    • 1/5 cup Quaker oats
    • 500g chicken (bone/boneless)
    • 500g mix lentils (moong, masoor, channa, sabit masoor)
    • 1 onion, for garnish
    • 1 teaspoon extra virgin olive oil
    • 1 tablespoon red chilli powder
    • 1 teaspoon turmeric
    • 2 tablespoons ginger and garlic paste
    • 1 tablespoon garam masala
    • 1/2 cup low fat yogurt
    • salt to taste
    • 3-4 black pepper corns
    • 1-2 cinnamon stick
    • 3-4 cloves
    • 2-3 cardamoms
    • fresh coriander leaves and mint leaves, finely chopped
    • 3-4 green chillies, finely chopped
    • 1 lemon