Mujaddara – Arabic Lentil Rice
March 23, 2012 Posted by Shweta Shanbhag
I stumbled upon this Middle Eastern recipe long time back and had it written in my dairy. Yesterday while going through my dairy I again saw this one and decided to cook it today. I love masoor dal and hence this recipe was a natural choice.
Today while cooking I again checked the internet for the recipe, read 2-3 versions and finally cooked my version which is a mix of all that I read 🙂
A very easy recipe to cook …
- Wash and Soak 1 cup masoor dal for an 30 mins in 2 cups of water. Take a vessel and cook the dal for 15-20 mins or till the dal is cooked. I added 1 Bay leaf, 1 inch cinnamon stick and one slit green chilli to the water while boiling for added taste.Dont overcook. Drain the masoor dal and keep aside. I saved the water used for boiling Masoor.
- Now cook 1&1/2 cup of Basmati rice in the same water used for boiling Masoor.You can add additional water if needed. This way the rice is flavored with the same spices and you don’t lose out on the nutrition. Add 1 bay leaf if needed. Cook the rice till its just done, drain and set aside.
- Add 3 tbsp oil and 1 tbsp butter in a vessel. When hot, add 2 thinly sliced big onions and saute them till they are caramalised. For this you can use medium flame till the onions are translucent and then cook on high flame till the onions are brown and crispy. Add salt and pepper powder to the onions.
- Now mix the rice, masoor dal and top it with caramalised onion and serve. I added 1 tsp each of ginger powder and cinammon powder on top for additional flavour. Adjust for the salt.
- Serve with raita