Mujaddara (Mejadra) Rice with Lentils





For 4 Servings:

1 cup of brown (or green) lentils soaked

4 medium onions
3 tbs all-purpose flour
1 tbs salt
3tbs cooking oil

2 tsp cumin (seeds)
1,5 tsp coriander (seeds)
1 cup basmati rice (rinsed)
2 tbs cooking olive oil

1/2 tsp ground turmeric
1 1/2 tsp madras curry
1 1/2 tsp ground cinnamon
1 tbs honey or maple syrup
1.5 cups water (350 ml)
salt and ground pepper

Optional veg. yogurt and fresh mint

In a small saucepan, cover lentils with water, boil until softened, for abt. 10-15 mins. Drain and set aside.

Peel the onions and cut in thin slices. Sprinkle with flour and salt and rub onions evenly with it.
Heat the cooking oil and fry onions on high heat, until brown and crispy. (It took me abt. 10-15 mins as I used less oil and frequent stirring). Place onions in a paper towel lined colander to soak off the oil.

Meanwhile re-heat the pan with little oil and toast cumin and coriander for a short time, add the rice and all other spices plus honey, pepper and 1/2 tsp salt. Coat the rice with the spices, then add the cooked lentils and water, cover with lid. Bring to a boil, then simmer for abt. 15 mins.
Remove from heat, open lid, cover with a clean towel and cover with lid on top. Set aside for 10 minutes.
Blend half of the onion with a fork into the rice, garnish with the rest of the onion. Optionally, pour around it some veg. yogurt and sprinkle with fresh mint. ©



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