Prep 5 mins
Cook 15 mins
This is a really simple dish that is very satisfying, especially during Ramdan. My brothers never really got full off of just rice and beans, so I would always make fried chicken with this dish to fill their bellies :) Enjoy!
- Combine lentils, water, salt, and pepper. Cook over medium heat for 7 minutes or until lentils are half cooked.
- Add rice and cumin. Cook until water is absorbed and rice is tender.
- Quarter and slive peeled onions. Fry in oil until dark brown. Drain the onions and reserve. Pour the cooked oil over the mujadarah. Mix well.
- Garnish with the onions. Enjoy :).
Easy and satisfying dish, humble and delish. I enjoyed the addition of a minced clove of garlic to the onions halfway before they finished. And to spice it up a bit a few pinches of homemade habanero flakes mixed in at the end. Will certainly be making this again.
Very simple! I used brown lentils also, so had to cook a bit longer. This is a nice change from plain lentils or plain rice, and was a nice side for grilled chicken. I will up the amount of cumin next time though, since we really love the flavor.
Yummy and pretty easy!! I used brown lentils and cooked them longer than 7 minutes. I used mainly canola oil and some unrefined extra virgin olive oil on top. Served with recipe#418861, yogurt and a fresh salad. I would most definitely make this dish again. Made for Ramadan Tag 2010.