Description
Easy Oats Haleem is a nutritious and comforting dish that combines fiber-rich oats and protein-packed lentils with aromatic spices for a wholesome and flavorful meal. This quick and adaptable recipe offers a creamy, porridge-like texture perfect for any season and customizable to suit various dietary preferences.
Ingredients
Scale
Base Ingredients
- 1 cup rolled oats (rinsed and slightly soaked)
- 1/2 cup yellow moong lentils or red masoor lentils (rinsed)
- 3 cups water or vegetable broth
Aromatics & Vegetables
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, finely chopped (adjust to taste)
Spices
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
Fats & Garnishes
- 2 tablespoons ghee or oil (use oil for vegan version)
- Fresh coriander leaves, chopped (for garnish)
- 1 tablespoon lemon juice (freshly squeezed)
- Optional: fried onions and a drizzle of ghee for finishing
Instructions
- Prepare Your Base: Rinse the lentils thoroughly under running water. Soak the rolled oats slightly (about 10 minutes) to reduce cooking time and ensure even cooking and creaminess.
- Sauté Aromatics: In a heavy-bottomed pan, heat ghee or oil over medium heat. Add the finely chopped onions and sauté slowly until they turn golden brown and caramelized. Add the ginger-garlic paste and chopped green chilies, cooking for 1-2 minutes until fragrant.
- Cook Lentils and Oats: Pour in the rinsed lentils and 3 cups of water or broth. Bring to a boil, then reduce the heat and simmer until the lentils are soft and cooked through, about 15-20 minutes. Stir in the soaked oats and continue cooking, stirring occasionally until the mixture thickens and the oats are tender, about 10 minutes.
- Spice It Up: Add the cumin, coriander, turmeric, and garam masala powders to the pot. Mix well to evenly incorporate the spices into the creamy mixture. Simmer for another 5 minutes to let the flavors meld beautifully.
- Final Touches: Season with salt to taste. Turn off the heat and squeeze fresh lemon juice over the haleem. Garnish with chopped fresh coriander leaves. Optionally, drizzle a little ghee or sprinkle fried onions on top for authentic flavor and aroma before serving.
Notes
- Use a heavy-bottomed pan to prevent sticking and ensure even cooking.
- Soak oats for 10 minutes before cooking to improve texture and reduce cooking time.
- Caramelize onions slowly to develop natural sweetness and depth.
- Taste the haleem while cooking and adjust spices gradually to achieve perfect balance.
- If the mixture becomes too thick, add a splash of broth or water to maintain a creamy consistency without diluting flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: healthy haleem, oats haleem recipe, quick haleem, vegan haleem, protein-rich haleem, Indian comfort food