Mujadara is a Arabic rice dish made with brown lentils and rice . The dish is topped with fried onions and garnished with pine nuts and mint.
When you read about the different types of rice preparations in the Arab World , it is amazing . They have a lot of variety . I bookmarked so many recipes which sounded really unique , but I finally decided on a Mujadara. This was the last recipe I cooked for the April mega marathon where we have been working on the theme Biryani , Pulao , Khichadi Festival .
Mujadara is the Arabic word for “pockmarked”; the lentils among the rice resemble pockmarks . It is a popular dish throughout the Arab world and is generally made using brown or green lentils and rice. that can be seasoned with cumin powder , black pepper .It is topped with fried onions and is generally served with yogurt and a salad .
Both rice and lentils are used in equal portions , 1:1 , and one can use any variety of rice , though the Arabic Cuisine normally uses Basmati , the long grained rice . Soaking the lentils is a personal choice , it helps to reduce the cooking time . Mujadara does not need a loaf full of spices and reminds me so much of our humble Khichadis .
It sure is interesting to note some variations of this rice dish . In Lebanon, the word mjaddara refers to the puréed version of the dish, just like our Khichadi, rather than the version with intact whole grains and lentils.Both the variants are topped with caramelized onions and usually served with yogurt.
Palestinians often replace rice with bulgur; the dish is called M’jaddaret , and even a Mâjaddaret is served with fried onions . I am sure this too must be tasting awesome , so will definitely try it too , but for now letâs get to the recipe of the Mujadara made with rice and brown lentils.
Mujadara
Ingredients
1 cup rice
1 cup brown lentils
1 tsp cumin seeds , ground
1/2 tsp black peppercorns , cracked
1-2 bay leaves
1 cup fried onions
Salt to taste
Pine nuts
Mint leaves
Method
Soak the brown lentils for 2-3 hours .
Cook in an open pan , adding salt and water.
Once 80% done strain in a colander , do not discard the water .
Wash and soak the rice for 30 minutes .
Measure the reserved water from the lentils .
Add 2 cups of water ( including the lentil stock ) to a pan .
Add rice and let it cook 50% .
Add salt and 1/4 of the fried onions , bay leaf , ground cumin and black pepper .
Let cook for another 2-3 minutes .
Now add the prepared lentils to the rice .
Mix gently and simmer till completely done .
Once done serve garnished with fried onions, mint leaves and pine nuts.
 
ïżŒHere is what I have been posting under the Biryani, Pulao, Khichadi Festival –
Day 1Â How to cook Rice with Absorption Method
Day 2Â How to cook Perfect Rice for Biryani
Day 3Â How to cook Rice in a Pressure Cooker
Day 4Â How to cook Rice in a Microwave
Day 5Â How to cook Rice in a Rice Cooker
Day 6Â How to cook Basic Khichadi
Day 7Â Undhiyu BiryaniÂ
Day 8Â Banarasi Tandoori Biryani
Day 9Â Bharwan Mirch ki Biryani
Day 10Â Sindhi Thooma wara Chawara
Day 11Â Achaari Panneer Pulao
Day 12Â Nuts Pulao
Day 13Â Mumbai Tawa Khichadi
Day 14Â Vegetable Layered Khichadi
Day 15Â Khichadi Bowl
Day 16 Stuffed Rice
Day 17 Kulhad wale Rajma Chawal
Day 18 Rice and Curry in Banana Leaf Packets
Day 19 Cheesy Baked Rice with Vegetables
Day 20 Maklouba
Day 21 Wild Rice with Grilled Veggies
Day 22 Thai Coconut Curry Rice
Day 23 Spanish Paella
Mujadara
Mujadara is a Arabic rice dish made with brown lentils and rice . The dish is topped with fried onions and garnished with pine nuts and mint.
Ingredients
- 1 cup rice
- 1 cup brown lentils
- 1 tsp cumin seeds ground
- 1/2 tsp black peppercorns cracked
- 1-2 bay leaves
- 1 cup Fried onions
- Salt to taste
- Pine nuts
- mint leaves
Instructions
- Soak the brown lentils for 2-3 hours .
- Cook in an open pan , adding salt and water.
- Once 80% done strain in a colander , do not discard the water .
- Wash and soak the rice for 30 minutes .
- Measure the reserved water from the lentils .
- Add 2 cups of water ( including the lentil stock ) to a pan .
- Add rice and let it cook 50% .
- Add salt and 1/4 of the fried onions , bay leaf , ground cumin and black pepper .
- Let cook for another 2-3 minutes .
- Now add the prepared lentils to the rice .
- Mix gently and simmer till completely done .
- Once done serve garnished with fried onions, mint leaves and pine nuts.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99
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A good one. This sounds simple but it is a richly flavored rice. I had tried it before and feel the fried onion is the star of the dish.
Very nice dish, I have made it too with brown rice and lentils. I have used caramelized onions instead of fried onions. The dish must have tasted great with friend onions. Simple yet delicious rice dish.
Very flavorful and very well presented. Love the addition of pine nuts. The fried onion on top steals the show đ
Even I would have picked this up to make had I planned on international rice dishes, this has been on my todo list for so long. You have done it so well Vaishali. Love the whole setup, so beautifully plated.
What a gorgeous looking Arabic rice. The fried onions would add such an amazing flavour and crunch to the rice. Looks absolutely yum.
Rice and Lentils in one dish is a complete meal. The topping off fried onions looks so wonderful, one is tempted to grab the dish just from the screen. Beautiful clicks
Nice read and perfect for BM..I liked the whole idea and perfectly presented..
I had all these middle eastern dishes in my shortlist, but the scorching heat was too much to make any elaborate dishes, except for a sunday brunch ! this is so perfectly made, Vaishali !
Beautiful rice dish and gorgeous presentation. Looks so perfect no only for weekend brunches but can also be included in the festive and special occasion menus.
You have done extensive research. Love the way you presented this mujadara. Very nice.