Side Pannel
Mjaddra (Lentils with Rice)
Mjaddra (Lentils with Rice)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Vegetarian
Ingredients List
- 2 c Lentils
- 3/4 c Uncooked rice
- 2 md Onions; chopped
- 1/2 c Olive oil
- 1 tb Salt
- 1/4 ts Cumin
- 1/2 ts 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,
saute 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.
That's the recipe straight from the book. I make a couple changes: first
of all, I'm a bit liberal with the cumin and allspice - I don't use
measuring spoons, and I'm sure I get more than the 1/4 or 1/2 teaspoon.
Bhar, btw, is described by the book as "a spice blend made of cloves,
cinnamon and nutmeg. It is very similar in flavor to allspice, which may
be substituted for it." I use brown basmati rice, so I have to boil it for
more than 10 minutes; this means I have to keep adding water to it so it
doesn't dry out.
I mean to go back to the restaurant I first had this dish at and ask them
what spices they use, since theirs is both spicier and darker than mine.
a separate pot. Add the rice, salt, and spices, and mix well. In a pan,
saute 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.
That's the recipe straight from the book. I make a couple changes: first
of all, I'm a bit liberal with the cumin and allspice - I don't use
measuring spoons, and I'm sure I get more than the 1/4 or 1/2 teaspoon.
Bhar, btw, is described by the book as "a spice blend made of cloves,
cinnamon and nutmeg. It is very similar in flavor to allspice, which may
be substituted for it." I use brown basmati rice, so I have to boil it for
more than 10 minutes; this means I have to keep adding water to it so it
doesn't dry out.
I mean to go back to the restaurant I first had this dish at and ask them
what spices they use, since theirs is both spicier and darker than mine.
Tweet
 "Pin It")
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
