Go Back

Mujaddara

A classic middle eastern dish with lentils, rice and crispy onions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Mediterranean
Servings 6

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.