MUJADERA
This dish called Mujadara makes me think of a middle eastern version of “gallo pinto.” The caramelized onions are the key and they should cook until they reach the darkest brown without burning. Don’t forget the fun toppings listed below that will add panache to these humble ingredients.
Ingredients
- 1 cup of green lentils
- 1/2 cup of olive oil + 2 tablespoons
- 1 teaspoon of cumin seeds
- 1/2 teaspoon of cracked peppercorns
- 3 medium red onions thinly sliced
- 3/4 cup of basmati rice
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of cayenne pepper
- 1 small knob of ginger (approx 1 tablespoon)
- 1 small cinnamon stick
- 1/2 teaspoon of ground cinnamon
- A few teaspoons of lime juice to taste
Directions
- Place lentils in a pot with knob of ginger and cinnamon stick. Cover with water by 1 inch and set to boil. When reaches a boil, lower the temperature so the lentils stay whole and simmer for about 20 minutes. They should be cooked but not mushy. Drain in colander.
- Heat 1/2 of oil in a frying pan and add cumin seeds, peppercorns and onions. Cook onions until they are dark brown and some are turning crispy. This may take 10-15 minutes. Season with salt.
- Remove half of the onions and save them for the very end.
- Wash and drain the basmati rice and fry in the onion-cumin-pepper oil for a few minutes then add 3/4 cups of water and let the rice cook.
- To assemble the dish, heat 3 tablespoons of oil, add lentils, ground cumin and ground cinnamon, stir in the cooked rice, and finish by topping with the reserved onions, lime juice and any of the following options.
Options
Chopped nuts such as pistachios, almonds, walnuts, cashews.
Chopped dried fruit such as apricots or craisins
Chopped fresh herbs such as cilantro, parsley, or dill