Mujadarah ~ Arabic Lentil Rice
Servings 4
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...