Odia-style Mahluta: A Hearty Lentil and Vegetable Stew

Ingredients

In the Odia-style adaptation of Mahluta, we incorporate traditional Odia spices and flavors to create a unique twist. The original Syrian Mahluta typically includes ingredients like lamb, bulgur wheat, and Middle Eastern spices. However, in the Odia version, we replace the lamb with lentils and focus on using locally available vegetables and spices to infuse the dish with the distinct flavors of Odisha. We alse have the original recipe for Mahluta, so you can check it out.

• 1 cup (200g) red lentils, washed and soaked 1 cup (200g) red lentils, washed and soaked
• 2 tablespoons ghee or clarified butter 2 tablespoons ghee or clarified butter
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 1 potato, diced 1 potato, diced
• 1 carrot, diced 1 carrot, diced
• 1 cup (150g) cauliflower florets 1 cup (150g) cauliflower florets
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder (adjust to taste) 1 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 38g, 5g
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat ghee in a large pot over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add tomatoes and cook until they turn soft and mushy.
4. 4.
   Add diced potatoes, carrots, and cauliflower florets. Stir well.
5. 5.
   Drain the soaked lentils and add them to the pot. Mix everything together.
6. 6.
   Add turmeric powder, coriander powder, red chili powder, and salt. Stir to coat the vegetables and lentils with the spices.
7. 7.
   Pour enough water to cover the ingredients and bring the mixture to a boil.
8. 8.
   Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the lentils and vegetables are cooked and tender.
9. 9.
   Adjust the consistency by adding more water if needed.
10. 10.
    Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Lentils — Soaking the lentils before cooking helps to reduce the cooking time and ensures they cook evenly. Rinse the lentils thoroughly before soaking.
• Ghee — If you prefer a vegan version, you can substitute ghee with vegetable oil or coconut oil for a similar flavor.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add chopped green chilies.
• You can add other vegetables like peas, beans, or bell peppers to customize the stew according to your preference.
• To enhance the flavor, you can temper the stew with a tadka of mustard seeds, curry leaves, and dried red chilies before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Serve the Odia-style Mahluta with a side of pickles or papad for an extra burst of flavor.

Serving advice

Serve the Odia-style Mahluta hot with steamed rice or roti. Garnish with fresh coriander leaves for a pop of color and freshness.

Presentation advice

Present the Odia-style Mahluta in a deep bowl, allowing the vibrant colors of the lentils and vegetables to shine through. Pair it with a side of steamed rice or roti for a complete and satisfying meal.