Mujadara
...is a common dish originate from Middle East region. This particular recipe is lebanese one to be accurate this one is a recipe that my lebanese granny used to cook and me and my mother lernt that from my dad. It is for sure there is many variants, almost every family has is own and best :) way how to do it really yummy. BTW it is really cheap, easy and quick to prepare and the most important...healthy and really delicious.
Ingredient:
- red lentils
- 1 bigger onion
- vegetable buillon - ideally bio vegetable
- oil - depends on you but the less is better
- rice - yasmine is the best choice but parboiled or basmati is also possible
- salt
method:
The most important are ratios. For 1 cup of rice you add one and half cup of water. For 1 cup of rice add just one soupspoon of rice not more. In a case you will use basmati or parboiled rice, add 2 cups this kind of rice need more water.
Properly rinse out lentils by tepid water 3 times. Put oil into a pot and get tanned the onion (chopped on small pieces) to pink stadium. After that add rinse out lentils with rice (be carefull it will frizz) so do it as quickly as you can. Add water according my reccomendation, buillon and salt and cover up. Time to time stir the boiling lentils. After the water is evaporated, it will be liquid as like as oat porridge you are done. Take some soup-plate or little bowl and pour the lentils porridge into. Dont be scarred that the porridge is too fluid it gets firm in while.
Garnish it as you like I used some chive from our garden. If you have some leftovers for nest days just put it into an oven for a while.I like to eat it with light version of coleslaw salad. That would also be in my recipes however not today :)
