Lebanese Style Mujaddara Recipe
Mujaddara, a beloved Middle Eastern dish, brings together the earthy flavors of lentils and rice, accented by the sweetness of caramelized onions, making it a comforting and wholesome main course that beautifully represents Lebanese cuisine. This hearty vegetarian dish is not only nutritious but also simple to prepare, making it perfect for a satisfying Sunday lunch or any occasion when you crave something filling yet delightful.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Masoor Dal (Whole) | 1 cup |
| Onions (thinly sliced) | 3 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Black pepper powder | ½ teaspoon |
| Cinnamon Powder (Dalchini) | ½ teaspoon |
| Red Chilli powder | ½ teaspoon |
| Badam (Almond, boiled and peeled) | 2 tablespoons |
| Lemon juice | 1 |
| Salt | To taste |
| Sunflower Oil | For cooking |
| Hung Curd (Greek Yogurt) | 1 cup (for serving) |
| Coriander (Dhania) Leaves (chopped) | 2 sprigs |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 12 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 8 g |
| Sugars | 3 g |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Sodium | 180 mg |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Servings
- Servings: 4
- Cuisine: Middle Eastern
- Course: Main Course
- Diet: Vegetarian
Instructions
To begin your journey into crafting the Lebanese Style Mujaddara, the first step is to parboil the masoor dal. This is best done in a pressure cooker; simply add the dal along with enough water to cover it, then cook for about two whistles. Once done, allow the pressure to release naturally. Afterward, remove the dal and set it aside, ensuring it retains its integrity for the dish.
Next, in the same pressure cooker, heat a generous amount of sunflower oil over medium heat. Once the oil is hot, add the crushed black pepper and cinnamon powder, allowing their flavors to bloom. Follow this by adding the thinly sliced onions, sautéing them until they turn a deep golden brown. This caramelization process is essential, as it adds a sweet, rich flavor that balances the spices beautifully.
Once your onions have reached that perfect golden hue, add the cumin seeds along with the red chili powder and sauté for an additional 10 minutes. Make sure to keep a portion of the sautéed onions aside for garnishing later—this will elevate the dish’s presentation and flavor.
Now, it’s time to incorporate the soaked basmati rice into the mix. Stir it for a few more minutes in the fragrant onion and spice mixture, allowing it to absorb those wonderful flavors. Afterward, carefully fold in the parboiled masoor dal, ensuring it blends seamlessly with the rice and spices. Season this mixture generously with salt, adjusting it to your taste.
Add approximately two cups of water to the pot, which will provide the necessary moisture for cooking the rice and dal to perfection. Seal the pressure cooker and cook for another two whistles, then reduce the heat to low and let it simmer for about 10 minutes. This method ensures the rice and lentils cook evenly, resulting in a delightful texture.
Once the pressure has released naturally again, open the cooker and gently toss the rice and dal mixture with a splash of olive oil to enhance the flavors and prevent sticking. Serve the Mujaddara warm, garnished with the reserved sautéed onions and a sprinkle of freshly chopped coriander leaves for a touch of color and freshness.
Serving Suggestions
Lebanese Style Mujaddara can be enjoyed on its own or paired with a side of hung curd (Greek yogurt), which adds a creamy contrast that complements the savory and spicy notes of the dish. A drizzle of lemon juice over the top right before serving can elevate the flavor profile, offering a refreshing brightness that rounds out the meal beautifully.
This recipe not only provides a wholesome, filling dish but also a taste of Lebanese tradition that can be shared with family and friends. Enjoy your culinary adventure and savor the delightful blend of textures and flavors that make Mujaddara a cherished staple in Middle Eastern cuisine.
