Rice Mujaddara
A rice and lentil dish served with or mixed with onions.
A simple rice and lentil dish topped or mixed with onions.
Like a comforting rice-and-lentil pilaf.
Cook the lentils and rice well and brown the onions for extra flavor.
Ingredients
- 4 cups rice
- 2 cups lentils
- half a cup ghee
- 1 tablespoon salt
- 1 small spoon black pepper
- 1 cube Maggi stock cube
- for garnish fried onions
- warm water water
Instructions
- In a pot, wash the rice thoroughly with warm water until the water runs clear, then set it aside to soak.
- In a pot, boil the lentils in plenty of water, reserving the cooking water for later use with the rice.
- In a pot, drain the lentils and reserve 4 cups of their cooking water.
- In a pot, heat the ghee, leaving some of it in the pot to use at the end.
- In the pot, add the rice and stir it in the ghee for about 2 to 3 minutes.
- In the pot, add the boiled lentils and stir them with the rice until they take on the flavor of the ghee.
- In the pot, add the salt, black pepper, and Maggi stock cube.
- In the pot, add the reserved cooking water, then let the mixture come to a brief boil.
- In the pot, reduce the heat to very low, like a candle flame, then cover the pot and leave for about 15 minutes, until the water dries up and it cooks through in the steam.
- In a frying pan, heat the remaining ghee.
- On a serving platter, spoon out the mujaddara, then garnish it with fried onions.