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🇮🇳
- 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)
Nutrition Facts
Per serving
Rate this recipe
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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🇮🇳
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)
About this recipe
A vegetarian Middle Eastern recipe with rice - long grain, masoor dal (whole), red onion - thinly but evenly sliced. Ready in 3h 45m, serves 3.
Nutrition Facts
Per serving (3 servings)
Rate this recipe
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