Purim Recipe - Mujaddara
Mujaddara ~ Lebanese rice and lentils
We are told that whilst Queen Esther lived in King Ahasuerus’ Palace, she survived on a vegetarian diet of nuts and pulses. This dish is ideal for your Purim Seudah when extra guests are present or just enjoy any time as it is so … delicious! The topping of crispy onions is my favourite!
Preparation Time: 20 minutes Cooking Time: 50 minutes Serves: 8
Ingredients
300ml sunflower oil – for frying
6 onions – peeled and sliced in rings
4 tablespoons plain flour –seasoned
~
300g green lentils
2 tablespoons olive oil
4 tablespoons cumin seeds
4 tablespoons coriander seeds
1 teaspoon turmeric
2 teaspoons ground cinnamon
500g basmati rice
1 teaspoon sugar
1 litre vegetable stock
Garnish: Sprigs of coriander leaves
Method
Heat the sunflower oil in a deep heavy based frying pan until the oil starts to sizzle.
Coat the onions in the seasoned flour, dust off any excess and fry in for 3-4 minutes until golden and crisp. Drain on a rack and set aside.
Cook the lentils according to the packet instructions with stock or in the steam oven for 20 minutes on 100% steam. Drain and set aside.
Heat 2 tablespoons olive oil in the pan. Add the cumin and coriander seeds. Cook for about 2 minutes or until they become fragrant. Add the turmeric and cinnamon. Cook for another minute.
Add the rice, sugar, lentils and vegetable stock. Season well. Bring to the boil and simmer covered for about 15 minutes. Turn the heat off and leave for a final 10 minutes.
Stir in half of the fried onions.
Transfer to a serving dish.
Garnish with the remaining fried onions and sprigs of fresh coriander.
Thanks to Jewish Domestic Goddess Denise Phillips for this delicious recipe.
If you would like more of Denise's great recipes then click here to go to her website