Homemade Chicken Daal Tadka (Haleem Style)
Translated from Urdu, the language of the reel.
Chef Samiullah cooked this in an Instagram reel, in Urdu. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nadeem Jawaid on SeeMeCook
A rich and hearty lentil stew made with a blend of four pulses, broken wheat (daliya), and tender chicken, finished with a fragrant tempered oil.
- Time
- 5 hours 5 minutes
- Equipment
- Stovetop and pressure cooker
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 50 g
- 50 g
- 50 g
- 50 g
- 40 g
- 55 g
- 110 g
- 30 g
- 120 g
- 3 g
- 1 g
- 2 g
- 1 g
- 15 g
- 60 g
- 30 g
- 9 g
- 2 g
- 1 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 1.17 kg before cooking, which is about 195 g per serving.
Steps
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.
Soak the lentil and wheat mixture in fresh water for 3 to 4 hours until they have doubled in size.
In a pressure cooker, heat ghee and add the sliced onions. Sauté until the onions are golden brown.
Add the ginger-garlic-green chili paste and the chicken pieces. Cook until the chicken changes color to white.
Add the chopped tomatoes, red chili powder, turmeric powder, coriander powder, nutmeg and mace powder, salt, and lemon juice. Stir well to combine.
Add the whisked yogurt and cook the masala base until the oil separates and the spices are well-roasted.
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.
Remove the chicken pieces from the cooker. Remove and discard the bones, then shred the meat into large chunks.
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.
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.
Pour the hot tempering over the dal and mix well.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 427
- Protein
- 25 g
- Carbs
- 30 g
- Fat
- 23 g
- Fiber
- 7 g
Where the calories come from
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