Finally, I am back to bringing recipes to this site. I’ve been stuck in a soup-taco-veggie burger kind of rut lately, which isn’t nearly as exciting as it sounds. This is one of the few, possibly only, Indian dishes that I have made at home. It’s a cuisine that I enjoy eating, but am not very familiar with (do you recall this least informative restaurant review ever?). I like mujadarrah because it’s easy, filling, very inexpensive to make, and it’s Indian food that doesn’t involve curry. I am not a big fan of curry, not red, yellow or green, so the chance to enjoy the flavors of India without it are very appreciated. Plus you can load it up with caramelized onions, aka vegetable candy!
- oil (olive or grapeseed)
- 2 onions, sliced into strips or rings
- 1 cup red lentils
- 1 cup white or basmati rice
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 4 ups vegetable stock or water, or a combination (I used a cup of vegetable broth and three of water)
- frozen green peas (optional)
In a large nonstick skillet, heat a tablespoon of oil over medium heat. Once warm, add the sliced onions and saute over medium heat until they are nice and caramelized, about 10-15 minutes.
While the onions are cooking, heat another tablespoon of oil over medium heat. Once warm, add the rice, lentils and spices. Stir well until the mixture is coated with oil.
Then add three cups of the stock/water to the pan and bring to a boil. Reduce heat back to medium-low and gently simmer for 10 minutes. Add the last cup of stock/water to the pan and simmer for 10 more minutes. If the water is evaporating too quickly and the rice and lentils are sticking to the pan, add more water as needed.
Plate the rice and lentil mixture with caramelized onions and eat!
For a a nice crunch and to add more veggie power, I like to add green peas to the mix too. Now that I think about it, sliced or slivered almonds would be excellent in there as well for additional crunch.
This is a really good heat in the microwave meal, in my opinion. I like to layer the rice and lentil mix into a Tupperware, then spoon caramelized onions on, then toss frozen peas on top of that and leave in the fridge til I get home the next day. By then the peas are dethawed and the extra water in the bottom helps to steam the rest of the dish to its original consistency.