Mujadarah ~ Arab Style Lentil Rice

Holidays come and go in full speed. Four days, I did get but then I did hardly anything I had planned for. We did spend our time well… I had my share of shopping and the kids had their share of playing, so Alhamdulillah it was a well spent holiday, even though at the end of it, I did wish for an extra day off! 😉

I love Arabic food and I love to keep trying various varieties of their cuisine. Mujadara has been a dish I have wanted to try for so long,. The trigger came from this post and finally when I made it, it needed nothing much to go by it’s side. It’s a protein packed meal in itself thanks to the lentils, and so flavorful, that it can stay on its own. HD had taken three servings and was totally lost as to how much of the rice he had eaten. If he has gone for more than one serving, then that means it was absolutely amazing! 🙂 Do try it for yourself to know it…

5 from 3 votes

Mujadarah ~ Arabic Lentil Rice

Course Rice

Cuisine Arabic

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 1 cup green/ brown lentils
• 2 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp cinnamon powder
• 1/2 tsp paprika powder
• 1/2 tsp chilli powder
• 2 garlic cloves minced
• 1 large onion sliced
• 1 1/2 cups basmati rice
• 4 cup of water divided
• Salt to taste
• For garnish:
• 1 tbsp olive oil
• 1 onion sliced
• Dash of salt
• 3 tbsp chopped coriander leaves

Instructions

• Soak the lentils for 20 minutes. Wash and drain.
• Heat oil in a saucepan. Fry the cumin, coriander, powders and garlic briefly, taking care not to burn.
• Add in the onions and saute till soft.
• Add the lentil along with 2 cups of water along with salt and cook on medium-high flame till the lentils get soft, but not mashed.
• As the lentils get cooked, wash the rice well and keep soaked. As soon as the lentils get done, drain the rice.
• Add in the remaining water and the rice along with more salt and allow the water to come to a rolling boil.
• Keep on the lowest possible flame and cook on closed lid till the rice is done and the water is all evaporated.
• Give a light flip in between to ensure the rice cooks evenly. Once the rice is cooked, fluff it up and switch off the flame.
• Heat oil in a frying pan and fry the onions with salt till caramelised. Add into the rice along with the chopped coriander leaves and mix well.
• Serve warm with spiced yogurt or any dry meat dish! It tastes good just by itself...