Mujadara

3mujadara

BM # 71
Week 1, Day 1
Theme : One pot dishes
I am here with an oft repeated dish at my place that is simple to make and is very tasty. Its a one pot rice and lentil dish. I have an adapted version of this dish in my space, its a tasty recipe,  but a far cry from the original Lebanese Mujadara. This version here is a lot more closer to the authentic version, though still not as mushy as it should be.
The mushiness of the dish is something I play with according to my mood. Traditionally, its more like our bisibelabath’s runny texture. This dish needs only onions, rice and lentils with minimal amount of spices. The sauteed onions are a major taste contributor, so don’t skimp there.
I have adapted this recipe from foodnetwork.com. Please check out some videos too in case you decide to try this recipe. Read on for the pictorial.

2mujadara

Pictorial

This recipe makes 4 generous servings. Clean and soak 3/4 cup of basmati rice. Set aside. Wash and clean one cup green lentils (whole masoor dal) and soak with enough water. Set aside.

Heat 1/4 cup olive oil in a pan. Saute three big sliced onions till they are caramelized, about 10 minutes or so. Add salt to hasten the process. Keep half of the caramelized onions aside. To the other half in the pan, add 1 teaspoon ground cumin and 1 teaspoon cayenne pepper or chili powder. Mix it in well.

Drain the soaked cup of basmati rice. Add it to the onion mix and saute for a minute. Add 3 cups water, lots of chili flakes (if you want the heat) and the lentils. Taste test and add salt if needed.

Cover and cook for about 25-35 minutes, checking in between. The rice has to cook completely and the water should be absorbed. Taste test and adjust seasoning. Mix in the caramelized onions well. Take off the heat and serve with yogurt and chips.

Ingredients:

  • 3/4 cup basmati rice, cleaned and soaked
  • 1 cup green lentils (whole masoor dal),soaked or cooked
  • 1/4 cup olive oil
  • 3 big onions, sliced
  • 1 stick of cinnamon (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper or chili powder
  • chili flakes, optional
  • salt
  • yogurt and chips for serving

Method:

  1. Clean and soak 3/4 cup of basmati rice. Set aside. Wash and clean one cup green lentils (whole masoor dal) and soak with enough water. Set aside.
  2. Heat 1/4 cup olive oil in a pan. Saute three big sliced onions till they are caramelized, about 7-10 minutes. Add salt to hasten the process. Keep half of the caramelized onions aside.
  3. To the other half in the pan, add 1 stick of cinnamon (optional), 1 teaspoon ground cumin and 1 teaspoon cayenne pepper or chili powder. Mix it in well.
  4. Drain the basmati rice. Add it to the pan, mix and saute for a minute. Add 3 cups water, lots of chili flakes (if you want the heat) and the lentils. Taste test and add salt if needed.
  5. Cover and cook for about 20-30 minutes, checking in between. The rice has to cook completely and the water should be absorbed. Taste test and adjust seasoning. Mix in the caramelized onions and stir to distribute evenly. Take off the heat and serve with yogurt and chips.

1mujadara

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71

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