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    You are in: Home / Recipes / Mujadarra Recipe
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    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 06, 2010

      Wow, this is excellent; my DH and I really enjoyed the flavors. Great mix of spices. I did add 1 1/2 cups of frozen peas at the end for a bit of color. For two of us I halved the recipe and still had leftovers. I have a niece who is a strict Vegan and this will be perfect for her. It took about 45 minutes for the onions to caramelize, but well worth the time. Next time i make this I will halve the onion rounds, so they are easier to eat. Thank you bluesagegirl.

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    • on December 09, 2009

      A really nice and easy recipe, I used red lentils will try with green next time

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    • on November 17, 2009

      After tasting the most awesome Mujadarra at Kalustyan's in Manhattan, I've been wanting to try making it at home for a while now. I finally got around to it today and very happy I did. I only had 1 cup of lentils (the brown variety) so I scaled down the recipe a bit. Last night I washed and soaked the lentils and 3/4 cup rice separately. Also, I couldn't bring myself to use 3/4 cup of oil to fry the onions, so I used a nonstick pan with 1 tsp butter and 1 tbsp oil. The onion wasn't crispy but it was caramelized with crispy edges and delicious. I needed just over 3 cups of water. Next time I might dice the onions so that they distribute more evenly and perhaps increase the ratio of rice to lentils. I served this with a spicy chicken curry. Thank you, bluesagegirl, for posting this wonderful recipe!

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    • on October 31, 2009

      I thought this recipe was wonderful! The spices were well balanced. I served it with a garlicky yougurt sauce. The next time I make this dish, I will probably make a lot more of the crispy onions as they really make this and there never seems to be enough. Highly recommended healthy food.

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    • on March 25, 2009

      Turned out great. Perfect for a cold/rainy day and hearty enough to be a main course if you wanted it to be. I was annoyed when I discovered (after I had started making it) that I was out of fresh garlic. I substituted a teaspoon of dried minced garlic and it turned out fine. I also used brown rice. I think lentils are underutilized. High in my two favorites: protein and fiber…and they cook up so tasty! Thanks for sharing!

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    Nutritional Facts for Mujadarra

    Serving Size: 1 (273 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 667.4
    Calories from Fat 372
    Total Fat 41.4 g
    Saturated Fat 5.8 g
    Cholesterol 0.0 mg
    Sodium 1181.6 mg
    Total Carbohydrate 64.5 g
    Dietary Fiber 9.0 g
    Sugars 6.2 g
    Protein 11.6 g

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