Hyderabadi Poliŭka

Ingredients

In the original Bulgarian Poliŭka, the stew is typically made with a combination of vegetables and meat, such as potatoes, carrots, and pork. However, in this Hyderabadi adaptation, the focus is on lentils as the main ingredient. The spices used in the Hyderabadi version are also different, incorporating flavors like cumin, coriander, turmeric, and red chili powder to give it a distinct taste. We alse have the original recipe for Poliŭka, so you can check it out.

• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 2 tablespoons ghee 2 tablespoons ghee
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 green chili, slit 1 green chili, slit
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Rinse the red lentils thoroughly and soak them in water for 30 minutes. Drain and set aside.
2. 2.
   Heat ghee in a large pot over medium heat. Add cumin seeds and let them splutter.
3. 3.
   Add the chopped onions and sauté until golden brown.
4. 4.
   Stir in the minced garlic and cook for another minute.
5. 5.
   Add the ground coriander, turmeric powder, and red chili powder. Mix well to coat the onions and garlic with the spices.
6. 6.
   Add the chopped tomatoes and green chili. Cook until the tomatoes are soft and mushy.
7. 7.
   Add the soaked lentils to the pot and pour in enough water to cover the lentils.
8. 8.
   Season with salt and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the lentils are cooked and tender.
9. 9.
   Once the lentils are cooked, use a spoon or a whisk to partially mash them, creating a creamy texture.
10. 10.
    Garnish with fresh cilantro and serve hot with a squeeze of lemon juice.

Treat your ingredients with care...

• Lentils — Make sure to rinse the lentils thoroughly before cooking to remove any impurities. Soaking them for 30 minutes helps in reducing the cooking time and ensures even cooking.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a pinch of garam masala.
• Serve the Hyderabadi Poliŭka with steamed rice or naan bread for a complete meal.
• Adjust the consistency of the stew by adding more water if desired.
• To enhance the flavors, you can temper the stew with a tadka of ghee, cumin seeds, and dried red chilies before serving.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to develop further.

Serving advice

Serve the Hyderabadi Poliŭka hot in individual bowls. Garnish with fresh cilantro and serve with lemon wedges on the side for squeezing over the stew. Accompany it with steamed rice or naan bread for a satisfying meal.

Presentation advice

Present the Hyderabadi Poliŭka in a deep bowl, allowing the vibrant colors of the lentil stew to shine through. Garnish with a sprig of fresh cilantro for an added touch of freshness.