Middle EasternDinnerVegetarian

Mujaddara Recipe (Traditional Middle Eastern Rice)

Name: Mujaddara Recipe (Traditional Middle Eastern Rice)
Prep time: 180 min
Cook time: 45 min
Total time: 225 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 1 cup rice - long grain; 1 cup masoor dal (whole); 3 red onion - thinly but evenly sliced; 1 bay leaf (tej patta); 1 teaspoon cumin seeds (jeera); 1/2 teaspoon coriander powder (dhania); 1/2 teaspoon whole black peppercorns - crushed; 1/2 teaspoon red chilli powder - (optional); 1/4 cup extra virgin olive oil; salt - to taste; pine nuts - or raisins for garnishing (optional); lemon juice - from one large lemon

A vegetarian Middle Eastern recipe with rice - long grain, masoor dal (whole), red onion - thinly but evenly sliced. Ready in 3h 45m, serves 3.

Curated byKavya Sharma🇮🇳

Calories

620kcal

Estimated Cost

₹300-450

Carbs70g

Protein39g

Fats21g

Servings Scaler

Instructions

15 steps

1
To begin making the Mujaddara, wash and soak the masoor/lentils in water for 3-4 hours
masoor dal (whole)(1 cup)
2
Drain and wash them once again, place them in a saucepan and cover with adequate water to cook them
3
Place the saucepan on the heat and allow them to cook till softened, al dente
4
Meanwhile, heat oil in a wide flat bottom skillet
5
Add the onions to it and saute on a medium to low flame fry them till golden and crispy (this will take 20-25 minutes of gently sauteing)
red onion - thinly but evenly sliced(3)
6
Drain the onions with a slotted spoon onto absorbent paper and set aside until later use
red onion - thinly but evenly sliced(3)
7
Retain 1 tablespoon oil in the skillet and take out the rest
8
Add the cooked lentils, spices, salt and half the onions to the oil in the skillet
red onion - thinly but evenly sliced(3)salt - to taste
9
Toss together to mix
10
Add the rice and toss once again
rice - long grain(1 cup)
11
Add about 2-2 ½ cups water or vegetable stock (use leftover liquid from cooking the lentils, if any)
lemon juice - from one large lemon
12
Cook covered till the rice is just cooked, until the grains are soft to bite but grains remain separate and not mushy
rice - long grain(1 cup)
13
Take the rice out in a serving plate and garnish with the rest of the fried onions and pine nuts
rice - long grain(1 cup)red onion - thinly but evenly sliced(3)pine nuts - or raisins for garnishing (optional)
14
Drizzle lime juice, just before serving
lemon juice - from one large lemon
15
Serve Mujaddara along with Fattoush With Za'atar, Sumac and Pomegranate Molasses and spiced yogurt or Grilled Aubergines with Tzatziki for a weeknight dinner
rice - long grain(1 cup)

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Recipe Source: archanaskitchen.com

Middle EasternDinnerVegetarian

Mujaddara Recipe (Traditional Middle Eastern Rice)

A vegetarian Middle Eastern recipe with rice - long grain, masoor dal (whole), red onion - thinly but evenly sliced. Ready in 3h 45m, serves 3.

Curated byKavya Sharma🇮🇳

Cook Time3h 45m

Calories

620kcal

Est. Cost₹300-₹450

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

70g(45%)

Protein

39g(25%)

Fats

21g(30%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

15 steps

1
To begin making the Mujaddara, wash and soak the masoor/lentils in water for 3-4 hours
masoor dal (whole)(1 cup)
2
Drain and wash them once again, place them in a saucepan and cover with adequate water to cook them
3
Place the saucepan on the heat and allow them to cook till softened, al dente
4
Meanwhile, heat oil in a wide flat bottom skillet
5
Add the onions to it and saute on a medium to low flame fry them till golden and crispy (this will take 20-25 minutes of gently sauteing)
red onion - thinly but evenly sliced(3)
6
Drain the onions with a slotted spoon onto absorbent paper and set aside until later use
red onion - thinly but evenly sliced(3)
7
Retain 1 tablespoon oil in the skillet and take out the rest
8
Add the cooked lentils, spices, salt and half the onions to the oil in the skillet
red onion - thinly but evenly sliced(3)salt - to taste
9
Toss together to mix
10
Add the rice and toss once again
rice - long grain(1 cup)
11
Add about 2-2 ½ cups water or vegetable stock (use leftover liquid from cooking the lentils, if any)
lemon juice - from one large lemon
12
Cook covered till the rice is just cooked, until the grains are soft to bite but grains remain separate and not mushy
rice - long grain(1 cup)
13
Take the rice out in a serving plate and garnish with the rest of the fried onions and pine nuts
rice - long grain(1 cup)red onion - thinly but evenly sliced(3)pine nuts - or raisins for garnishing (optional)
14
Drizzle lime juice, just before serving
lemon juice - from one large lemon
15
Serve Mujaddara along with Fattoush With Za'atar, Sumac and Pomegranate Molasses and spiced yogurt or Grilled Aubergines with Tzatziki for a weeknight dinner
rice - long grain(1 cup)