Homemade Chicken Daal Tadka (Haleem Style)

Ingredients

• 0.25 cup Split Chickpeas (Chana Dal) (Equal parts with other lentils)
• 0.25 cup Yellow Split Gram (Moong Dal) (Equal parts)
• 0.25 cup Red Lentils (Masoor Dal) (Equal parts)
• 0.25 cup White Urad Dal (Mash Dal) (Equal parts)
• 0.25 cup Broken Wheat (Daliya) (Equal parts to the lentils)
• 4 tbsp Ghee (For the main cooking base)
• 1 Onion (Sliced for browning)
• 2 tbsp Ginger-Garlic-Green Chili Paste (Combined paste)
• 500 g Chicken (Leg pieces preferred for flavor; kept in large pieces)
• 1 Tomato (Chopped)
• 1 tsp Red Chili Powder (Adjust to taste)
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 0.25 tsp Nutmeg and Mace Powder (Jaiphal and Javitri powder)
• Salt (To taste)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.25 cup Yogurt (Whisked)
• 2 tbsp Oil (For the tempering (tadka))
• 3 Garlic Cloves (Sliced for tempering)
• 1 tsp Cumin Seeds (For tempering)
• 0.5 tsp Garam Masala Powder (For finishing)
• Fresh Cilantro (Chopped for garnish)

Steps

1. 1

   Combine the split chickpeas, yellow split gram, red lentils, white urad dal, and broken wheat (daliya) in a large bowl. Wash them thoroughly with water 2-3 times until the water runs clear.

2. 2

   Soak the lentil and wheat mixture in fresh water for 3 to 4 hours until they have doubled in size.

3. 3

   In a pressure cooker, heat ghee and add the sliced onions. Sauté until the onions are golden brown.

4. 4

   Add the ginger-garlic-green chili paste and the chicken pieces. Cook until the chicken changes color to white.

5. 5

   Add the chopped tomatoes, red chili powder, turmeric powder, coriander powder, nutmeg and mace powder, salt, and lemon juice. Stir well to combine.

6. 6

   Add the whisked yogurt and cook the masala base until the oil separates and the spices are well-roasted.

7. 7

   Drain the soaked lentil and wheat mixture and add it to the pressure cooker. Add enough water to cover and cook under pressure for about 20-30 minutes until the lentils are completely soft.

8. 8

   Remove the chicken pieces from the cooker. Remove and discard the bones, then shred the meat into large chunks.

9. 9

   Return the shredded chicken to the lentil mixture. Use a wooden masher (ghota) to lightly mash the lentils and chicken together to achieve a thick, slightly coarse consistency. Do not over-mash into a smooth paste.

10. 10

    Prepare the final tempering (tadka): In a small pan, heat oil and brown some sliced onions. Add sliced garlic cloves, green chilies, cumin seeds, and a pinch of red chili powder for color.

11. 11

    Pour the hot tempering over the dal and mix well.

12. 12

    Sprinkle garam masala and a generous amount of fresh cilantro on top. Serve hot.

Notes

While the creator calls this 'Daal Tadka', the inclusion of daliya (broken wheat) and the mashing technique makes it very similar to a quick Chicken Haleem. For best results, ensure the lentils are soaked for the full 4 hours to ensure they soften properly in the pressure cooker.

Nutrition per serving

• main
• daal
• lentils
• chicken
• haleem
• pakistani
• indian
• comfort food