Mujadarra
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
6 cups
- Serves:
- 4-8
ingredients
- 3 large onions, sliced to thick 1/2 inch rounds
- 3⁄4 cup olive oil
- 1 1⁄2 cups lentils, washed and drained
- 1 cup long grain rice
- 3 garlic cloves, crushed
- 4 1⁄2 cups water
-
Seasonings mix
- 2 teaspoons kosher salt
- 1⁄2 teaspoon cinnamon
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon allspice
- 1⁄2 teaspoon ground cumin
directions
- Mix the seasoning ingredients together.(salt, cinnamon,black pepper, paprika, all-spice,cumin)Set aside.
- In a heavy pot, fry the onions on med-high heat, stirring occasionally, until golden brown. (Do not skip this step, it adds greatly to the flavor, you can however, cut out some of the olive oil, but I wouldn't cut out more than half.).
- Remove onions with a slotted spoon, and set them aside, leaving the oil in the pot.
- Reduce heat to medium, add the garlic and seasoning mixture. Stir for 2 minutes. Do not burn the garlic.
- Add the water and bring it to a boil, then add the lentils, stir gently and let simmer for 5 minutes.
- Add the rice, reduce the heat to low, cover and cook for 20 minutes.
- Remove from the heat let sit for five minutes,remove the lid and stir in the onions.
- Serve and enjoy!
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Reviews
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Wow, this is excellent; my DH and I really enjoyed the flavors. Great mix of spices. I did add 1 1/2 cups of frozen peas at the end for a bit of color. For two of us I halved the recipe and still had leftovers. I have a niece who is a strict Vegan and this will be perfect for her. It took about 45 minutes for the onions to caramelize, but well worth the time. Next time i make this I will halve the onion rounds, so they are easier to eat. Thank you bluesagegirl.
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After tasting the most awesome Mujadarra at Kalustyan's in Manhattan, I've been wanting to try making it at home for a while now. I finally got around to it today and very happy I did. I only had 1 cup of lentils (the brown variety) so I scaled down the recipe a bit. Last night I washed and soaked the lentils and 3/4 cup rice separately. Also, I couldn't bring myself to use 3/4 cup of oil to fry the onions, so I used a nonstick pan with 1 tsp butter and 1 tbsp oil. The onion wasn't crispy but it was caramelized with crispy edges and delicious. I needed just over 3 cups of water. Next time I might dice the onions so that they distribute more evenly and perhaps increase the ratio of rice to lentils. I served this with a spicy chicken curry. Thank you, bluesagegirl, for posting this wonderful recipe!
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Turned out great. Perfect for a cold/rainy day and hearty enough to be a main course if you wanted it to be. I was annoyed when I discovered (after I had started making it) that I was out of fresh garlic. I substituted a teaspoon of dried minced garlic and it turned out fine. I also used brown rice. I think lentils are underutilized. High in my two favorites: protein and fiber…and they cook up so tasty! Thanks for sharing!
RECIPE SUBMITTED BY
I'm a mom of four. Two girls, two boys