Mujadra

Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 5

Ingredients:

• 1/2 cup olive oil

• 1 cup brown lentils 

• 1 cup basmati rice

• 1 tablespoon coriander seeds

• 1 teaspoon

• 1 tablespoon cumin seeds

• 1 stick cinnamon 

• 1 teaspoon chilli powder

• 1 teaspoon turmeric powder

• 1 teaspoon all spice powder

• Kosher salt to taste 

• 1-2 cups fried onions ( 4/5 Red onions sliced thinly & fried ) See note

• 3 1/2 cups lentil stock ( see note)

• 1/4 cup toasted pine nuts

• Paresly & cilantro - chopped together 

Instructions:

1. Soak and wash lentils, cook until just tender. Drain and reserve the stock. 

2. Next heat a pan, add some olive oil and roast cumin seeds, coriander seeds and cinnamon stick. Roast until fragrant.  

3. Add the rice, chili powder, turmeric, cumin powder, allspice, a teaspoon of salt. Stir to coat the rice with oil, then add the cooked lentils and stock water.  

4. Bring to boil, cover and simmer on very low heat for 15 minutes. Turn off the heat and keep the lid on for another 5 minutes. 

5. Add the fried onions and the chopped parsley & cilantro. Sprinkle toasted nuts and serve!

This pairs very well with some Tzatziki, Kebobs and salad!

Notes :

1. To fry onions : Finely slice onions, add a tablespoon of flour and salt. Mix well. Fry them on high heat in batches. Drain on kitchen paper. 

2. If you find the Mujadra a little dry, add some hot lentil stock. I keep  the leftover stock to reheat the leftover Mujadra for next day.