If you have a soft spot for comforting, wholesome dishes that burst with flavor, you absolutely must try this Mujaddara with Minted Yogurt Recipe. This dish is a glorious marriage of tender lentils and fluffy jasmine rice, perfectly spiced and crowned with crispy caramelized onions. The fresh minted yogurt sauce adds a cool, tangy contrast that brings the whole bowl to life. It’s simple, satisfying, and a fantastic way to savor Middle Eastern flavors right in your own kitchen.
Ingredients You’ll Need
These ingredients might look straightforward, but each one plays an essential role in creating the wonderful harmony of flavors and textures in this Mujaddara with Minted Yogurt Recipe. From the earthiness of the lentils to the delicate fragrances of the spices and the refreshing mint in the yogurt, every component contributes to a true taste sensation.
- Green lentils (1 1/4 cup): The hearty base that provides a delicious, nutty bite and protein-packed goodness.
- Water (4 cups): Necessary for perfectly cooking the lentils to tender perfection.
- White onions (4, thinly sliced): When beautifully caramelized, they add irresistible sweetness and crunch.
- All-purpose flour (1/2 cup): Helps give the onions that extra crispy coating during frying.
- Canola oil (1 cup): A neutral oil perfect for frying the onions until golden and crisp.
- Jasmine rice (1 cup): Offers a fragrant, fluffy texture that pairs brilliantly with the lentils.
- Ground cumin (1 teaspoon): Brings a warm, earthy note that’s classic in Middle Eastern cooking.
- Dried coriander (1 teaspoon): Adds a subtle citrusy undertone that lifts every bite.
- Ground turmeric (1/2 teaspoon): Infuses the dish with a vibrant color and mild warmth.
- Ground cinnamon (1 teaspoon): Gives a hint of sweet spice that rounds out the flavors beautifully.
- Ground allspice (1 teaspoon): Adds complexity and depth reminiscent of festive dishes.
- Kosher salt (2 teaspoons): Enhances every flavor component with just the right amount of seasoning.
- Greek yogurt (2 cups): The creamy, tangy base for the refreshing minted yogurt sauce.
- Small cucumbers (2, diced): Add a crisp texture and cooling freshness to the yogurt dressing.
- Garlic clove (1, finely minced or grated): Packs a subtle punch and sharpness to balance the creaminess.
- Fresh mint (3 tablespoons, finely chopped): The star of the yogurt sauce, lending a bright, herbaceous freshness.
- Lemon juice (3 tablespoons): Introduces a citrus zing to brighten the sauce and cut through richness.
- Sea salt (1/2 teaspoon): Perfect for seasoning the minted yogurt just right.
- Aleppo pepper (1/4 teaspoon): Offers a gentle heat and fruity warmth to the sauce.
- Ground black pepper (1/4 teaspoon): Finished seasoning to tie the sauce together with subtle spice.
How to Make Mujaddara with Minted Yogurt Recipe
Step 1: Simmer the Lentils
Start by placing the green lentils and water in a saucepan over high heat. Bring them to a boil, then cover and reduce the heat so they simmer gently. After about 15 minutes, your lentils will be tender but still hold their shape, creating a hearty foundation for the dish. Once done, set them aside with the cooking water—you’ll add it back later to build flavor and moisture.
Step 2: Prepare the Onions
While the lentils cook, toss those thinly sliced onions with flour and a pinch of kosher salt in a large bowl. This simple step ensures the onions develop that coveted crispiness when fried, adding the perfect texture and sweetness.
Step 3: Fry the Onions to Crispy Perfection
Heat the canola oil in a large pot or Dutch oven over high heat. Test if the oil is hot by flicking in a small piece of onion — if it sizzles right away, you’re set to fry. Lower the heat to medium-high, then add about one-third of the onions, spreading them evenly. Don’t crowd the pan, as this will prevent proper crisping. Fry for 5 to 8 minutes, stirring occasionally until the onions turn beautifully golden brown. Remove them and drain on paper towels to soak up excess oil. Repeat with the remaining onions.
Step 4: Toast the Rice and Spice It Up
With the onions out, discard the oil and return the pot to the stove on medium heat. Add the jasmine rice alongside salt, cumin, coriander, turmeric, cinnamon, and allspice. Stir gently and toast the mixture for about 30 seconds; the toasting will release the spices’ aroma and create depth of flavor.
Step 5: Combine Lentils and Rice
Add the cooked lentils along with their cooking liquid back into the pot. Stir everything together, bring to a boil, then cover and reduce the heat to a simmer. Let it cook gently for 15 minutes, so the rice absorbs the flavors and the mixture becomes delectably tender and fluffy.
Step 6: Prepare the Minted Yogurt Sauce
As the mujaddara cooks, mix up the minted yogurt sauce. Combine Greek yogurt, diced cucumber, garlic, fresh mint, lemon juice, sea salt, Aleppo pepper, and black pepper in a bowl. Stir until everything is well incorporated—this sauce will offer a fabulous cool counterpoint to the warm, spiced rice and lentils.
Step 7: Final Touches
Once the cooking time is up, remove the pot from heat. Lift the lid, lay a dish towel over the top, and put the lid back on. This step lets steam finish cooking the rice gently for another 10 minutes. After this brief rest, remove the towel and lid, then stir in half the fried onions to blend their sweetness and crunch right into the dish.
Step 8: Serve Your Mujaddara
Transfer the mujaddara to a large serving bowl or plate it individually. Scatter the remaining crispy fried onions on top for that extra crunch and gorgeous golden color. Add a generous dollop of the minted yogurt sauce on the side or right on top—you’ll love how the creamy, herby sauce brightens every bite.
How to Serve Mujaddara with Minted Yogurt Recipe
Garnishes
For garnishing, fresh herbs like parsley or additional mint leaves add a pop of color and herbaceous lift. A sprinkle of toasted pine nuts or slivered almonds can add a delightful nutty crunch, making this dish even more indulgent and festive.
Side Dishes
Mujaddara pairs beautifully with crisp salads such as a simple cucumber and tomato salad or fattoush. You can also serve it alongside roasted vegetables or grilled meats to round out a satisfying meal that’s both nutritious and packed with flavor.
Creative Ways to Present
If you want to elevate your presentation, serve the mujaddara in individual bowls layered with the minted yogurt sauce and garnished vividly. Alternatively, form the mujaddara into a mound on a platter, drizzle with yogurt, and surround with fresh herbs and lemon wedges for a stunning communal feast.
Make Ahead and Storage
Storing Leftovers
Store any leftover mujaddara with minted yogurt in airtight containers in the refrigerator for up to 3 days. Keep the yogurt sauce separate to preserve its fresh flavor and bright texture. When ready to eat, simply reheat the mujaddara and add the sauce fresh.
Freezing
Mujaddara freezes well! Place the cooled mixture in a freezer-safe container, leaving room for expansion. Freeze for up to 2 months. Let it thaw overnight in the fridge before reheating. Avoid freezing the minted yogurt sauce; it’s best prepared fresh.
Reheating
Reheat mujaddara gently on the stovetop or in the microwave, stirring occasionally to ensure even warmth. Add a splash of water or broth if it seems dry. Once warm, top with fresh fried onions and a dollop of minted yogurt sauce for that fresh, creamy touch.
FAQs
Can I use brown lentils instead of green lentils?
Yes, you can substitute brown lentils, but they might take a little longer to cook and have a slightly different texture. Green lentils hold their shape better, which is why they’re preferred for this Mujaddara with Minted Yogurt Recipe.
Is jasmine rice essential for this recipe?
Jasmine rice lends a lovely fragrant aroma and soft texture, but you could swap it for basmati if that’s what you have on hand. Avoid short-grain rice as it may become too sticky for the dish’s texture.
How spicy is the minted yogurt sauce?
The sauce has a mild warmth from Aleppo pepper but remains very approachable even if you’re sensitive to spice. You can always adjust the pepper amount or leave it out for a purely cooling sauce.
Can I make this recipe vegan?
Absolutely! Substitute the Greek yogurt with a plant-based yogurt alternative and omit the garlic if you prefer. The lentils, rice, and crispy onions will still shine as a hearty, delicious meal.
What is the best way to caramelize the onions for this recipe?
Frying the onions in oil after tossing them with flour creates the perfect crispy, golden texture here. Make sure not to overcrowd the pan and stir occasionally for even cooking.
Final Thoughts
This Mujaddara with Minted Yogurt Recipe is a true treasure of Middle Eastern cuisine that invites you into a world of rich aromas, delightful textures, and vibrant contrasts. It’s comfort food elevated with a fresh twist, perfect for both weeknight dinners and special occasions. I urge you to dive in and make it your own — you’ll be surprised how quickly it becomes a favorite go-to meal!
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Mujaddara with Minted Yogurt Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Mujaddara is a traditional Middle Eastern dish made with green lentils, jasmine rice, and crispy fried onions, seasoned with warm spices such as cumin, coriander, turmeric, cinnamon, and allspice. This comforting and hearty dish is paired perfectly with a refreshing minted Greek yogurt sauce, which adds a cool and tangy complement to the savory flavors. Ideal for a nourishing vegetarian meal, Mujaddara is both flavorful and wholesome, showcasing rich textures from the caramelized onions and a vibrant blend of spices.
Ingredients
Lentils and Rice
- 1 1/4 cup green lentils
- 4 cups water
- 1 cup jasmine rice
Onions and Frying
- 4 white onions, thinly sliced
- 1/2 cup all-purpose flour
- 1 cup canola oil
Spices and Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon dried coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 2 teaspoons kosher salt, divided
Minted Yogurt Sauce
- 2 cups Greek yogurt
- 2 small cucumbers, diced
- 1 garlic clove, finely minced or grated
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon Aleppo pepper
- 1/4 teaspoon ground black pepper
Instructions
- Cook Lentils: Place the green lentils and water in a saucepan over high heat. Bring to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes. Remove from heat and set aside.
- Prepare Onions: In a large mixing bowl, toss the thinly sliced onions with the all-purpose flour and a pinch of kosher salt to coat them evenly.
- Heat Oil: In a large pot or Dutch oven, heat the canola oil over high heat. To test if the oil is ready for frying, drop a small piece of onion in; if it sizzles immediately, the oil is hot enough.
- Fry Onions in Batches: Reduce the heat to medium-high. Add about one-third of the coated onions to the oil without overcrowding the pot. Using tongs, spread the onions evenly across the pot.
- Fry Until Crispy: Fry the onions, stirring occasionally, for 5 to 8 minutes or until they become golden brown and crispy.
- Drain Fried Onions: Remove the fried onions with a slotted spoon and place them on a paper towel-lined colander to drain excess oil. Repeat frying the remaining onions in batches.
- Toast Rice and Spices: Dispose of the frying oil from the pot and return the pot to medium heat. Add the jasmine rice, the remaining kosher salt, cumin, coriander, turmeric, cinnamon, and allspice. Stir gently and toast the mixture for about 30 seconds to enhance the flavor.
- Combine Lentils and Rice: Add the cooked lentils along with their cooking water to the rice and spices. Bring the mixture to a boil, then cover with a lid, reduce heat to a simmer, and cook for 15 minutes until the rice is tender.
- Prepare Minted Yogurt Sauce: While the lentils and rice simmer, mix together Greek yogurt, diced cucumbers, minced garlic, chopped fresh mint, lemon juice, sea salt, Aleppo pepper, and ground black pepper in a bowl. Stir well to combine.
- Steam Rest: Remove the pot from heat, lift the lid, then cover the pot with a dish towel and replace the lid to trap steam. Let the Mujaddara rest for 10 minutes to finish cooking and absorb flavors.
- Mix Fried Onions: Remove the lid and dish towel. Gently stir the Mujaddara, then fold in half of the crispy fried onions to incorporate texture and flavor.
- Serve Mujaddara: Transfer the Mujaddara into a large serving bowl or plate individual portions. Top with the remaining crispy fried onions for garnish and crunch.
- Accompany with Yogurt Sauce: Serve the Mujaddara with a generous dollop of the minted yogurt sauce on the side or on top for a refreshing contrast.
Notes
- Frying onions in batches prevents overcrowding, ensuring they become crispy rather than soggy.
- Using a dish towel under the lid during the resting period traps steam and allows the rice to finish cooking evenly.
- Aleppo pepper adds a mild heat and fruity flavor, but can be substituted with red pepper flakes if unavailable.
- Leftover Mujaddara can be refrigerated and reheated gently on the stovetop or microwave.
- For a gluten-free version, replace all-purpose flour with chickpea flour or omit coating the onions.
