Mujadara Lentils and Rice (Mejadra)
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4.9
33 reviews
Excellent
Mujadara Lentils and Rice (Mejadra)
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Mujadara is a sensationally spiced Middle Eastern lentils and rice dish infused with warm, aromatic spices and topped with crispy onions.
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Ingredients
- 1 1/4 cups green lentils
- 4 medium onions (1 1/2 lb before peeling)
- 3 tbsp flour
- 1 1/2 tsp kosher salt (divided)
- 1 cup vegetable oil
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 1 cup basmati rice
- 1/2 tsp ground turmeric
- 1 1/2 tsp ground allspice
- 1 1/2 tsp ground cinnamon
- 1 tsp sugar
- 1 1/2 cups water
- 1 tsp ground black pepper
Instructions
- Clean and pick through lentils, removing any debris. Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.
- Peel the onions and slice thinly. Place on a large platter, sprinkle with the flour and 1 teaspoon salt, and toss to mix well with your hands.
- Heat the oil in a medium heavy-bottomed skillet placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add a quarter of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn’t fry too quickly and burn). Use tongs to transfer the onion to a baking sheet lined with paper towels and sprinkle with a little more salt. Repeat with the other three batches of onion.
- Discard oil, leaving 2 tablespoons in skillet (See Note 1). Place over medium heat and toast the cumin and coriander seeds for a minute or two. Add the rice, turmeric, allspice, cinnamon, sugar, remaining 1/2 teaspoon salt, and black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.
- Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.
- Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.
Notes
- Adapted from Yotam Ottolenghi's Jerusalem.
- I like to use the oil after frying the onions for added flavor, but you could discard and use 2 tablespoons of olive oil.
- Adapted from Yotam Ottolenghi's Jerusalem.
Nutrition Information
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Calories
60kcal
(3%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
393mg
(16%)
Potassium
143mg
(4%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
9IU
(0%)
Vitamin C
6mg
(7%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Calories | 60kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 393mg | 16% |
| Potassium | 143mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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