Mjaddra (Lentils with Rice)
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
lentils
|
|
| ¾ | cup |
rice
uncooked |
|
| 2 | medium |
onions
chopped |
|
| ½ | cup |
olive oil
|
|
| 1 | tablespoon |
salt
|
|
| ¼ | teaspoon |
cumin
|
|
| ½ | teaspoon |
allspice
or bhar |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
lentils
|
|
| 177 | ml |
rice
uncooked |
|
| 2 | medium |
onions
chopped |
|
| 118 | ml |
olive oil
|
|
| 15 | ml |
salt
|
|
| 1.3 | ml |
cumin
|
|
| 2.5 | ml |
allspice
or bhar |
|
Directions
Clean and wash the lentils and boil them until tender.
Mash and strain into a separate pot.
Add the rice, salt, and spices, and mix well.
In a pan, sauté the chopped onions in oil until golden.
Add them with the frying oil to the lentils and rice.
Bring the mixture to the boil with enough water to cover and simmer over low heat for about 10 minutes, until the rice is cooked, stirring regularly to prevent sticking.
Serve lukewarm or cold with radishes and spring onions or a cabbage salad.
Note: Bhar is a spice blend made of cloves, cinnamon and nutmeg. It is very similar in flavor to allspice, which may be substituted for it.
Can use brown basmati rice, so have to boil it for more than 10 minutes; this means have to keep adding water to it so it doesn't dry out.
