Rice, Lentils and Crispy onions; these are the main ingredients of this rather complex recipe.
This classic middle eastern recipe is a perfect example of how few simple ingredients cooked right will delivers a satisfying meal. My suggestion or more like a request to you, follow all the steps; as each step plays a crucial role that adds up to a perfect dish.
Happy Cooking!
Mujaddara
A classic middle eastern dish with lentils, rice and crispy onions.
Equipment
- Dutch oven/12 inch skillet
Ingredients
- 2 pounds onions, sliced 1/4 inch thick you can use store bought crispy onions
- 1 1/2 cups vegetable oil
- 8 ounce green lentils picked and rinse
- 1 1/4 cups basmati rice
- 3 garlic gloves minced
- 1 tsp coriander powder
- 1 tsp ground cumin powder
- 1/2 tsp cinnamon powder
- 1/2 tsp all spice
- 1/2 tsp cayenne pepper
- 1 tsp sugar
- salt & pepper as per taste
- chopped cilantro for garnish
Instructions
Crispy Onions
- You can skip these steps if you have store bought crispy onions.
- Combine sliced onions with 2 tsp of salt in a bowl and microwave for 5 minutes.
- Rinse them, drain and pat dry with paper towels.
- In a dutch oven or 12 inch skillet cook the onions and oil on a high heat, stirring often, until the onions are golden brown. Around 30 minutes.
- Drain the onions in a colander, spread them on a baking sheet lined with a paper towel and set aside. Reserve 3 tbsp of oil.
Mujaddara
- In parallel bring lentils, 4 cups of water and 1 tsp of salt to boil in a medium sauce pan over a high heat.
- Reduce the heat to low and let the lentils cook for around 15 minutes. We would like lentils to be tender but not mushy. Drain and set them aside.
- As lentils and onions are cooking place rice in a medium bowl, add hot water to cover the rice by 2 inches and let it stand for 15 minutes undisturbed.
- After 15 minutes, give the rice a gentle swish and drain the water. Leave the rice in the bowl; add cold water and pour it off. Repeat for couple more times until the water runs almost clear. Drain the rice in colander.
- Heat the reserved 3 tbsp oil in the dutch over/skillet (same used to cook the onions) along with garlic and all spices for around 2 minutes.
- Stir in the rice and cook until the edges being to run translucent.
- Add 2 1/4 cups of water, sugar and 1 tsp of salt and bring it to boil.
- Stir in the lentils, reduce the heat to low, cover and cook until all water is absorbed. It should take around 10 to 12 minutes.
- Remove the pot from the heat, cover the lid with a clean towel and cover the pot. Let it sit for 10 minutes.
- Fluff up and rice and lentils, stir in cilantro and half of the onions.
- Serve with remaining onions with cold yogurt.
