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
*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).
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