Lebanese Style Mujaddara Recipe

Archana's Kitchen

November 10, 2017

1542 Ratings

Time:Prep: 15 M|Cook: 30 M|Total: 45 M

Makes:4 Servings

Meal:Main Course

Cuisine:Middle Eastern

Lebanese Style Mujaddara Recipe is an Arabic version of Khichdi which is a medley of lentil and rice preparation topped up with sautéed onions. It is a very famous dish in the Arab world, the word literally means “Pockmarked “resembling the lentil that is been used.

The Arabs consume this dish during the Lent days, where the Jews used to consume twice in a week. They used wheat instead of rice for the preparation.

Serve the Lebanese Style Mujaddara Recipe can be served as a one pot dish for a Sunday lunch.

If you are looking for more Sunday lunch recipes here are some:

The Arabs consume this dish during the Lent days, where the Jews used to consume twice in a week. They used wheat instead of rice for the preparation.

Serve the Lebanese Style Mujaddara Recipe can be served as a one pot dish for a Sunday lunch.

If you are looking for more Sunday lunch recipes here are some:

Ingredients

1 Basmati rice

1 Masoor Dal (Whole)

3 Onions, thinly sliced

1 Cumin seeds (Jeera)

1/2 Black pepper powder, pound

1/2 Cinnamon Powder (Dalchini), pound

1/2 Red Chilli powder

2 Whole Almonds (Badam), boiled and skin peeled

1 Lemon juice

Salt, to taste

Oil, for cooking

1 Hung Curd (Greek Yogurt), for serving

2 Coriander (Dhania) Leaves

Instructions for Lebanese Style Mujaddara Recipe

We begin making the Lebanese Style Mujaddara Recipe by parboiling the Masoor dal in a pressure cooker for about 2 whistle and let the pressure release naturally. Remove and keep it aside.

Then in the same pressure cooker, heat oil and add the pound pepper and cinnamon sticks. Add the sliced onions and sauté till it is nice and brown.

Add all the spice powders and sauté for 10 minutes, once done keep some aside for the garnish.

Add the soaked rice and sauté for few more minutes, then transfer the par boiled dal,season it with salt and pepper. Add 2 cups of water and cook it for 2 whistle and simmer in low heat for 10 minutes.

Once the pressure has released naturally, toss the rice with some olive oil and garnish it with sauteed onions that was kept aside and with chopped coriander leaves.

Serve the Lebanese Style Mujaddara Recipe can be served as a one pot dish for a Sunday lunch.