Sudanese Mullah Hamood (Spiced Lentil and Vegetable Stew)
A hearty and aromatic lentil and vegetable stew, Mullah Hamood is a staple in Sudanese cuisine, known for its warming spices and comforting texture. It's often prepared with a base of tomatoes, onions, and a blend of traditional Sudanese spices.
🧂 Ingredients
- 1.5 cups Red lentils(rinsed)
- 3 tbsp Vegetable oil
- 2 large Onions(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 400 g Tomatoes(canned crushed or pureed)
- 6 cups Water(or vegetable broth)
- 1.5 tsp Cumin
- 1 tsp Coriander
- 0.5 tsp Turmeric
- 0.25 tsp Cardamom(ground)
- 0.25 tsp Cinnamon(ground)
- 0.25 tsp Cayenne pepper(or to taste)
- to taste Salt
- to taste Black pepper
- 1 cup Optional vegetables(e.g., diced carrots, potatoes, zucchini)
- 0.25 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- 2
Add the chopped onions and sauté until softened and translucent, about 6-8 minutes.
- 3
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Stir in the crushed tomatoes, cumin, coriander, turmeric, cardamom, cinnamon, and cayenne pepper. Cook for 2-3 minutes, stirring, until the spices are fragrant.
- 5
Add the rinsed red lentils and stir to coat them with the spice and tomato mixture.
- 6
Pour in the water or vegetable broth. Bring the mixture to a boil, then reduce heat to low.
💡 Tip: Start with 6 cups of liquid; you can add more later if the stew becomes too thick. - 7
Cover the pot and simmer for 30 minutes, stirring occasionally, until the lentils begin to break down.
- 8
If using optional vegetables (carrots, potatoes, zucchini), add them now. Continue to simmer for another 15-20 minutes, or until the vegetables are tender and the lentils have formed a thick stew.
💡 Tip: Adjust the consistency by adding more water or broth if needed. - 9
Season generously with salt and black pepper to taste.
- 10
Ladle the Mullah Hamood into bowls and garnish with fresh chopped parsley.
💡 Tip: Serve hot with Sudanese bread (Kisra), rice, or crusty bread.
💡 Pro Tips
- ✓Red lentils cook relatively quickly and break down to create a creamy texture, which is characteristic of this stew.
- ✓Don't skip toasting the spices; it releases their aromatic oils and enhances their flavor.
- ✓This stew can be made ahead of time and reheats well, often tasting even better the next day.
🔄 Variations
- Add a pinch of fenugreek powder for a more authentic Sudanese flavor.
- For a richer stew, you can add a tablespoon of peanut butter towards the end of cooking.