Mujaddara Arabic Lentil Rice Recipe
Fried onions top a mixture of lentils and rice seasoned with cumin and garlic powder in this vegetarian meal.
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I thought this recipe was great. It was so economical and such a comfort food. As per other reviews, I added 1 tsp garam masala to the lentils just before I stirred in the rice. I also sprinkled 1/2 tsp cumin seeds and a few dashes of cinnamon onto the onions as they fried / caramelized. Serving this with yogurt was a must. We used greek yogurt, and it was amazing. The tang of the yogurt with the sweetness of the caramelized onions and cinnamon went so well with the hearty lentil and rice mixture. I fried one large yellow onion, and that seemed to be enough. Next time, I will chop the onions instead of slice them into rings because the rings were difficult to incorporate into the lentil rice mixture. I will absolutely make this again. (I also made homemade whole wheat pitas to go with this dish - they were the perfect for this meal. Used a mixture of whole wheat and AP flour, 2:1 for whatever recipe you use.)
This needed a lot of salt to get the flavors to pop, but once they did the dish was really good! I am SO bad at making rice and lentils (in any combination), so I won't fault the recipe when I say that mine turned out really mushy. I've never had this dish before, but from the pictures it looks like the rice should have a little fluff left in it. Mine did not. It was almost the consistency of mashed potatoes (almost). Again, I think that's due to my own inadequacies rather than the portions in the recipe. Even with the consistency being a little off, I was satisfied at the end of the meal! I definitely think I'll make this again, and hopefully I'll be able to tinker with the portions so that is looks more like the photos and less like gruel! Oh, added whole cumin seeds and a pinch of cinnamon to the fried-onion process and I'm glad I did.
To have a really authentic taste, consider these two notes: 1- Saute one onion untel soft and translucent in the pot then add the liquid with the lentils but, DON'T ADD SALT before the lentils are soft, then continue as per above. 2- Saute the other two onions in a skillet separately until they are DEEP GOLDEN AND CRISPY, the onions will taste sweeter and more interesting this way. Set aside until they are cooler. Garnish the mujaddara with it and enjoy. For those who felt it was a bit dry, Mujaddara is supposed to be eaten along side a fresh green salad or yogurt. One more thing, consider a bit of all spice and cinnamon along with the cumin to give it more depth.
Delicious!! It reminds me of the short time I spent in the Middle East. I have been looking for an authentic mujadara recipe for years! As a time saver, I cooked the rice and lentils together in chicken broth, adding more liquid as needed. The total cooking time was about 30 minutes. Then in olive oil I sautéed the onions and added the cumin and some garlic salt. This mixture was added to the lentils and rice during last 10 minutes of cooking time. Yummy! And it makes a LOT.
A bit bland as the recipe reads, but with a few seasoning changes, it was fantastic! Here's what I did to make it tasty: - vegetable stock instead of water - 3 onions caramelized until dark golden brown - cumin added to onions instead of lentils to toast - tsp cinnamon, 1/2 tsp allspice, 3 cloves added to lentil water - lots of salt and pepper
I've never had this dish before and wasn't sure how it should actually taste. Although I forgot about sauteing the onions, I thought the dish was very good. I had to add more water after adding the rice and extend the cooking time. The rice was fine, but the lentils were tougher than I expected them to be. I'll follow the other reviewers next time and be sure to not add the salt until after the rice and additional liquid. See Aprilbeauty's recommendations.