Lebanese Style Mujaddara Recipe
Lebanese Style Mujaddara Recipe is an Arabic version of Khichdi which is a medley of lentil and rice preparation topped up with sautéed onions. It is a very famous dish in the Arab world, the word literally means “Pockmarked “resembling the lentil that is been used.
The Arabs consume this dish during the Lent days, where the Jews used to consume twice in a week. They used wheat instead of rice for the preparation.
Serve the Lebanese Style Mujaddara Recipe can be served as a one pot dish for a Sunday lunch.
If you are looking for more Sunday lunch recipes here are some:
15 M
30 M
45 M
4 Servings
Ingredients
- 1 cup Basmati rice
- 1 cup Masoor Dal (Whole)
- 3 Onions , thinly sliced
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Black pepper powder , pound
- 1/2 teaspoon Cinnamon Powder (Dalchini) , pound
- 1/2 teaspoon Red Chilli powder
- 2 tablespoons Whole Almonds (Badam) , boiled and skin peeled
- 1 Lemon juice
- Salt , to taste
- Oil , for cooking
- 1 cup Hung Curd (Greek Yogurt) , for serving
- 2 sprig Coriander (Dhania) Leaves
How to make Lebanese Style Mujaddara Recipe
We begin making the Lebanese Style Mujaddara Recipe by parboiling the Masoor dal in a pressure cooker for about 2 whistle and let the pressure release naturally. Remove and keep it aside.
Then in the same pressure cooker, heat oil and add the pound pepper and cinnamon sticks. Add the sliced onions and sauté till it is nice and brown.
Add all the spice powders and sauté for 10 minutes, once done keep some aside for the garnish.
Add the soaked rice and sauté for few more minutes, then transfer the par boiled dal,season it with salt and pepper. Add 2 cups of water and cook it for 2 whistle and simmer in low heat for 10 minutes.
Once the pressure has released naturally, toss the rice with some olive oil and garnish it with sauteed onions that was kept aside and with chopped coriander leaves.
Serve the Lebanese Style Mujaddara Recipe can be served as a one pot dish for a Sunday lunch.
