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
Scale
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.
