Mujaddara |
In
the past, I made Mujaddara by cooking the lentils, the rice and the onions
separately, then combing all into one dish.
However, after perusing the Net for some ideas, I came across several recipes
where the lentils are cooked separately and then they are added to one large sauté
pan with the onions, the spices and the rice. As always, the finished dish contains a
mixture of various textures and flavors. The onions are crisp and sweet, the rice is
fluffy, and the lentils are smooth and literally pop in your mouth. The taste lingers long after the meal has
been completed.
I
like to serve Mujaddara with Tzatziki, a creamy yogurt and cucumber sauce, or
with plain yogurt. Also, a side of pita
bread and hummus makes this a complete meal.
1
cup brown lentils, picked over and rinsed
4
cups water1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns, cracked
3 medium onions, thinly sliced (about 1 1/2 cups)
1 teaspoon Kosher salt
3/4 cup basmati rice, rinsed
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
Lemon juice, freshly squeezed
Tzatziki sauce (Recipe follows) or plain yogurt for serving
In a medium saucepan,
add the lentils and water. The water
should cover the lentils by about an inch.
Add more water if necessary.
Bring to a boil over medium-high heat, then turn down to a simmer and
cook until the lentils are tender but not mushy, about 20 minutes. Drain and
set aside.
Separately, place a
large skillet over medium-high heat and add the olive oil. After the oil has
warmed, add the cumin seeds and cracked peppercorns, shaking the pan gently until
the cumin seeds darken slightly, about one minute.
Add the onions,
sprinkle with a dash of salt and cook until they turn dark brown, stirring
often. Add some water to the onions if
they start to stick to the bottom of the pan. Add the ground cumin, cayenne and
the cinnamon stick to onion mixture. Sauté
about one minute.
Add the rice and stir mixture until some rice grains start to brown. Add the cooked lentils, 3 cups of water and 1/2 teaspoon of salt; bring to a boil. Turn the heat down to low, cover pan and simmer for about 30 minutes. The water should be completely evaporated and rice should be tender. Turn off the heat, keep the lid on, and allow the mixture to for about 5 minutes. Taste for seasoning. Add a squeeze of fresh lemon juice. Serve Mujaddara with Tzatziki sauce or plain yogurt. Serves 4-6
TZATZIKI
SAUCE
1
cucumber
2
cups of Greek yogurt, strained3 teaspoons of minced garlic
1 tablespoon lemon juice, freshly squeezed
1 tablespoon of olive oil
1 teaspoon fresh dill, finely chopped
Kosher salt and white pepper-to taste
Peel cucumber and cut it in half length-wise. Using a spoon, scrape out the seeds. Chop the cucumber into very small pieces, about 1/8". Drain. Remove as much liquid as possible.
In a bowl, mix the yogurt with the chopped cucumber, the minced garlic and the chopped dill. Add the lemon juice and the olive oil. Mix well. Add salt and pepper, to taste. Chill for at least an hour before serving.
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