Tuesday, 7 August 2012

Lebanese Lentil and Rice Pilaf

Moujadara, Lebanese Lentil and Rice Pilaf

This is the one of the most traditional dishes prepared in most Lebanese homes. This dish was supposed to be cooked by Jacob when he asked for birthright from Esau. Despite of it's link to ancient times, this dish is still cooked and is simple but delicious dish. You can easily have this dish and not miss the non-veg items... another interesting note, this dish is always served with salad on the top.

Preparation time : 15 minutes
Cooking time      : 45 minutes
Difficulty             : Easy
Serves                 :  4

Ingredients :

  • 4 tablespoons Olive oil
  • 1 medium Onion, chopped
  • 3 Garlic cloves, minced
  • 2 teaspoons ground Cumin (dry roast for a minute before grinding)
  • 3/4 teaspoon ground Cinnamon (dry roast for a minute before grinding)
  • 1/2 teaspoon ground Allspice/Kabab Chini (dry roast for a minute before grinding)
  • 400 mils of Vegetable Broth or 4 soup cubes dissolved in 400 mils of warm water
  • 3/4 cup dried Lentils, rinsed, picked over (whole Mung Dal or Green Mung Dal) 
  • 3/4 cup long grained White Rice 
  • Salt to taste
  • Freshly ground Black Pepper, to taste
  • 2 large Onions, sliced (you need two types of onions for this dish, so don't get confused)
  • 3 Tomatoes, quartered lengthwise
  • 1 Cucumber, peeled, cut into rounds
  • 4 - 5 tablespoon of Plain Yogurt 
  • 1 handful of Fresh Mint, chopped 

  • Method :

     1) Heat 2 tablespoons oil in large saucepan over medium-high heat.

     2) Add chopped onion and next 4 ingredients; saute until onion softens, about 4 minutes.

      3) Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes.

       4) Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.

       5) Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; saute until soft and then turn into dark brown and crispy, this will take about 20 minutes.

       6) Season pilaf to taste with salt and pepper. Check the seasonings and adjust if required. Check to see if both the rice and lentil are well cooked and no broth is left.

       7) Add the powdered spices and mix well. Your Pilaf is ready. Now you have to plate the dish.

        8) Transfer pilaf to plates; top with Crispy fried onions. Place tomatoes and cucumber alongside.

        9) Top pilaf with dollop of yogurt. Sprinkle with mint.



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