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Rice and Lentils (Mejadra)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups3–4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4656171
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 cup (100 g / 3.5 oz) dry lentils
- Olive oil
- Salt
- Baharat
- Cumin
- Ground cardamom
- 4 cups (1 L / 1.1 qt) water, divided
- 1 cup (80 g / 2.8 oz) uncooked rice or bulgur
- Ground pepper
- 1 medium sized onion
Directions
- Fry the lentils in oil for 3–4 minutes, stirring continuously, until the first beans show signs of scorching.
- Add salt, baharat, cumin, and ground cardamom to taste.
- Add 2 cups water and cover. Bring to a boil, lower to a simmer. Cook for 20 minutes or until all the water is absorbed by the lentils.
- Fry the rice in oil for 3–4 minutes, stirring continuously, until the grains change colour.
- Add salt, black or white pepper, and ground cardamom.
- Add 2 cups water and cover. Bring to a boil, lower to a simmer. After 5 minutes turn the heat off, and leave standing for another 10 minutes.
- Cut the onion into thin strips (about 0.5x4 cm / 0.2x1.6 in).
- Fry the onion in olive oil until crisp and deeply golden brown (this may take a while but will result in much fuller flavor).
- Mix the lentils and rice, and top with the fried onion. Use 2 parts lentils to 1 part rice for a moist consistency.