Thursday, December 11, 2014

Mejadra/Mujaddara/Mudadara/Mid-Eastern Lentils and Rice

From Ottolenghi and Tamimi's cookbook "Jerusalem"

You will need basmati rice, green/brown lentils, onions, all purpose flour, cumin & coriander (cilantro) seeds, all-spice, cinnamon, turmeric, black pepper powders, cinnamon stick, star anise, sugar, salt to taste, oil to fry and cook.

Cook lentils in water. Bring the water to boil and then cook for about 12 minutes. Keep lentils aside.
Meanwhile, slice onions somewhat fine. Mix salt and all purpose flour to coat onions.

Heat enough oil to fry onions.  Fry onions to brown on medium heat in batches. 

Drain the onions in colander lined with paper towel.

In the same pan, take enough oil (remove if excess), fry the whole spices, add rice, powder spices, salt, sugar. Mix well to coat the rice well.

Pour hot water.

Cook until most of the water is absorbed, add drained lentils.

Cover and cook on very low flame

Serve the rice & lentils with chopped cilantro and the fried onions.:)

1 comment:

Anonymous said...

Love this! Thank you for sharing and the pictures are awesome