Mujaddara
From Wikipedia, the free encyclopedia
Imjadara consists of cooked lentils and wheat, garnished with onions that have been sauteed in olive oil. Cooked lentils are popular all over the Middle East and are a main staple of many diets. This is a popular Levantine dish served with other vegetables and side dishes. This dish is a main staple of the Lebanese and Palestinian diet today in America and the Middle East and used to be considered a staple in the poor man's diet, but today, is considered a high protein, balanced healthy food by many Americans.
It has two variants, yellow and brown. Red split lentils are used in the yellow one, and green lentils are used in the brown one.
A similar dish known as Dal is popular in the Indian subcontinent and among the Indian community in the United Kingdom.
[edit] Recipe
- Fry chopped onions in olive oil until dark brown. Put aside 1/2 of sauteed onions, leave the rest in the main pan.
- Rinse lentils, add 1/2 cup to pan.
- Add 1/4 cup of cracked wheat (rinse first). Or substitute with 1/4 cup of rice.
- Submerge in water, water should be approximately 1/4 of an inch above lentil mix.
- Bring to a boil.
- Simmer for 20-25 minutes or until lentils and wheat or rice is fully cooked.
- By now water should have evaporated completely, if not add salt to speed up evaporation.
- Add salt according to taste, top with sauteed onion/olive oil mix. Serve hot or cold with fresh pita.
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