A Middle Eastern preparation, Mujadara is essentially spiced rice and lentil topped with crispy, golden fried onion slices. And, it sure is quite an easy to manage dish, both to assemble and to cook. Enjoy it for a quick lunch (or dinner), or an excellent on-the-go packed meal.
It is an amazing preparation! Not only because it requires easy to find ingredients, but also for the flexibility it offers in the ways you can serve or prepare it! Serve it with plain yogurt, or any other spicy sauce such as Sriracha, hot sauce, etc. This dish is gluten-free, nut-free, and if you skip the yogurt it can very well turn into a dairy-free preparation as well!
Mujadara is one such Lebanese dish that is amazing on so many levels. It is nutritionally balanced owing to the presence of rice and lentils, which are great sources of the vital nutrients carbohydrates and proteins. This whole grain (lentils) is also a great source of fiber, iron, B vitamins (including folate, thiamine, vitamin B6, and pantothenic acid), manganese, phosphorus, copper, potassium, magnesium, and zinc. Phew.. incredible, right?
With such an interesting profile, here is how you can prepare this dish for your family and friends for the weeknight get-together!
Mujadara, which literally translates to “pockmarked” in Arabic, it is one of the few Middle Eastern preparations that is also vegetarian.
Mujadara
what you need:
½ cup dry basmati or long-grain rice
1 tablespoon extra-virgin olive oil
2 bay leaves
2 cloves garlic, minced
½ cup dry brown lentil, rinsed and drained
3 cups water, plus ¼ cup more
½ teaspoon salt, plus a pinch more
Oil, for frying
1 large red onion, peeled and sliced
½ tablespoon cumin powder
½ teaspoon black pepper powder
1 tablespoon fresh parsley, chopped or a parsley sprig for garnish
what to do:
Wash, rinse, and drain the rice. Soak it in normal water for about 30 minutes.
In a large pot, heat olive oil on medium flame.
Add the bay leaves and garlic to the oil and cook for about 30 seconds. You will need to stir it constantly.
Stir in the lentils and then pour two cups of water over it. Add ¼ teaspoon salt and bring it to a boil.
Cover with the lid and cook the lentil on simmer until the lentil is half cooked. You will have to stir it occasionally and add more water (about an additional ¼ cup) if you feel that it is drying up.
Meanwhile, heat oil for frying in a small pan.
Deep fry or shallow fry sliced onions on low to medium heat until it turns golden brown in color.
Remove the fried onions onto a dry paper cloth and sprinkle a pinch of salt on it. Lightly mix the salt with the fried onions and keep aside for it to crisp.
Now, add rice to the boiling lentils.
Add the cumin powder, ½ teaspoon salt, black pepper powder, and the remaining water to the lentil and rice mixture.
Bring the water to a boil on medium flame and then cook it covered on simmer until the rice is cooked. You will have to stir it occasionally.
Serve mujadara with fried onions on top. Garnish with parsley and enjoy!
You can also prepare this dish in an instant pot. Simply use overnight soaked brown lentils and cook it along with the rice to save your cooking time!
If you are not a big fan of instant pots, you must be using a gas stove frequently for your daily cooking requirements. To prepare your meals, a gas stove can also be a great choice as it is a fast cooking medium, helps alter the temperature frequently based on the cooking requirements. For effective gas cooking, you must have the best cooking appliances (categorically pots and pans), which will complement your cooking and give a great result. For this, you should check this article on The Daring Kitchen, where you will find a practical purchase guide for some of the best pots and pans available in the market.
Ligia loves experiencing new cultures through foods and travels. Her hobby is experimenting with different cuisines. Read more of her recipes at The Daring Kitchen.
