Mujadara: Lentils and Rice with Crispy Onions

Mujadara

"Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy onions. I have tweaked the original recipe a bit and added a few ingredients for extra flavour."

Serves 4-5 persons

Ingredients

2 cups long-grain white rice, washed and then drained

1 cup black lentils (I used flat brown lentils known as masoor), sorted and rinsed (use the same cup for exact measurements).

1/4 cup extra virgin olive oil (I used ghee) more for later

3 large onions sliced and fried till golden brown and crispy

1 tsp salt, more to taste

1 bouillon cube

1 tsp cumin powder

1 tsp coriander powder

½ tsp black pepper

½ tsp red chilli powder

½ tsp turmeric powder

4 ½ cups water, divided (use the same cup that was used to measure rice for exact measurements).

Chopped parsley for garnish

Directions

Place the lentils in a small saucepan with some water. Add a pinch of salt, bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside. Reserve the liquid. Measure to see how many cups you have.

In a large sauté pan with a lid, heat the oil/ghee over medium-high heat. Add the sliced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook. Drain from oil and keep aside.

In the remaining oil, add the powdered spices and stir. Add the washed rice and fry for a few minutes. Carefully pour 3 cups of water, salt to taste, bouillon cube, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. When the rice is just done, add the cooked lentils and the reserved water (in total it should be 4 ½ cups of water). Cover and bring back to a boil. Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 20 minutes). Remove from the heat and stir in half the crispy onions. Serve the Mujadara hot or at room temperature with the remaining crispy onions on top, a drizzle of extra virgin olive oil and parsley garnish, if you like.

Add a side of salad like fattoush, if you like. Enjoy!