Mujaddhara is my comfort food after hot chocolate 🙂 When I fly back to India to visit my parents who are living there now, I get 3 takeaway boxes of mujaddhara, hummus and a falafel. I end up eating it even after I reach my parents’ place and my mum gets cross with me cos I bring packed food home and I eat it despite her disapproval 🙂
The student who gave me the recipe for falafels was very kind to include recipe for Mujaddhara as well. I was surprised to see there was no spices at all. Was bit skeptical about it and gave it a go anyways. Swear this is the best I’ve had EVER..
- 1/2 cup green/brown Lebanese lentils
- 1 cup brown rice
- 1 large onions-lengthwise sliced
- 1.5 Tbsp of olive oil
- Salt-to taste
- Water-4 cups
- Coriander leaves- a handful-finely chopped
- In a pan, add oil, sliced onions, some salt and let it caramelize.
- While onions are caramelizing, in a stockpot, add 3 cups of water to 1 cup of rice, salt to taste and let it cook until well done.
- Meanwhile, Soak the lentils in 1 cup of water.
- Cook lentils until well done.
- Add rice and caramelized onions and toss them all together. Add more oil if you want to. 1 Tbsp from onions is good for me.
- Serve with chopped coriander leaves
Taking it to Angie’s FF#50.