Mudjadara* is a lovely comfort food from the Middle-East. It reminds me of Indian Kitchiri which is claimed to be the origin of British Kedgeree. The charred cabbage adds a delicious taste, although I don’t think its authentic. Make it as spicy as you choose by adding extra chilli if you wish and you could vary the proportion of lentils to rice. I think it really needs the green herbs and caramelised onions on top. Serve with some lemon wedges to squeeze over the top. The yoghurt and/or egg is optional. *Mujaddara (mujadarah, with alternative spellings in English majadra, mejadra, moujadara, mudardara, and megadarra) Ingredients (serves 2) 50g brown or green lentils 75g basmati rice 1/4 of a small cabbage, chopped 2 tbsp vegetable oil 1/2 large onion, finely chopped 3 garlic cloves, finely chopped (or left whole) 1/2 tsp cumin seeds 1 tsp ground coriander 1 cinnamon quill 1 Indian bay leaf 3 black cardamom 3-4 birds-eye chillies Salt (Approx. 2 tsp) For the topping: 1 onion sliced 1 tbsp vegetable oil Lemon wedges Chopped green herb(s) of your choice Lemon wedges Fried or hard boiled egg (optional) Plain yoghurt (optional) Method Rinse the lentils and soak in hot water for 30 mins. Meanwhile, heat 1 tbsp oil in a non-stick pan pan and add the chopped cabbage. Turn up to a medium high heat and allow the leaves to char slightly, keeping the cabbage moving to prevent burning. Set aside in a bowl. Add the remaining tbsp of oil to the pan and add the onions and garlic, cooking gently until softened (or if using whole garlic cloves as I did, brown them slightly). Add all the spices including the chillies and allow to cook for a few minutes being careful not to burn. Drain the lentils and add to the pan together with the rice and cabbage. Add 400ml of water and 2 tsp salt. Simmer on a low heat for 30 - 35 mins or until the rice and lentils are cooked. Check frequently and add more water if dries out (I added a further 150 ml of water during the cooking time). Cover the pan and allow to stand for 10 minutes. Whilst the Mujadara is cooking, gently fry the sliced onions in oil until golden and caramelised. Serve the Mujadara with lemon wedges and topped with yoghurt, caramelised onions and chopped green herbs (I used chives).