Serves: 4 (Next time, use the measurements in brackets to make this)
1 and 1/2 cups brown lentil (whole masoor or sabut masoor), I used green lentil
4 cups water
Place lentils in a large pot, add water. Place the pot on the stove and when the water boils, cook the lentils for 7 minutes, drain immediately and set aside.
1/4 cup olive oil
2 leeks, cleaned throughly. Trim the roots and slice the white and light green parts into thin ribbons
(or) 4 red onions, chopped into lengthwise pieces
1/4 tsp salt
1 tbsp olive oil
1 and 1/2 tbsp garlic cloves, chopped
2 bay leaves
1 bunch greens stems (if using swiss chard), chopped
2 tsp ground cumin
1 and 1/2 tsp ground allspice
1 and 1/8 tsp ground cayenne
1 cup and 2 tbsp hand pound rice, rinsed
1" stick cinnamon
1 and 3/4 tsp salt
6 cups water
1 bunch greens (swiss chard or spinach), chopped
Be sure leeks are dry before frying.
Fried Leeks
Preheat the pan.
Pour oil, wait until it begins to shimmer, put few slivers of leek in. If they immediately begins to sizzle, add the rest.
If your oil is not hot enough you are going to soak it up with the leeks / onions, creating greasy mess.
If the leeks begins to brown too quickly, lower the heat.
Be sure to turn frequently to distribute the leeks evenly, cook until golden brown and crispy, about 15 to 20 minutes (I cooked leeks in medium for 18 minutes, stirring every 2 minutes - for onions, i cooked for 25 minutes in medium). Turn off the stove.
Add salt and mix well (MUST add the salt when the fried item is hot), remove 1 cup leeks to a bowl and set aside.
1 cup tomatoes (grape or regular), chopped (optional)
1 cup cucumber, chopped (optional)
1 and 1/2 cups brown lentil (whole masoor or sabut masoor), I used green lentil
4 cups water
Place lentils in a large pot, add water. Place the pot on the stove and when the water boils, cook the lentils for 7 minutes, drain immediately and set aside.
1/4 cup olive oil
2 leeks, cleaned throughly. Trim the roots and slice the white and light green parts into thin ribbons
(or) 4 red onions, chopped into lengthwise pieces
1/4 tsp salt
1 tbsp olive oil
1 and 1/2 tbsp garlic cloves, chopped
2 bay leaves
1 bunch greens stems (if using swiss chard), chopped
1 and 1/2 tsp ground allspice
1 and 1/8 tsp ground cayenne
1" stick cinnamon
1 and 3/4 tsp salt
6 cups water
1 bunch greens (swiss chard or spinach), chopped
Be sure leeks are dry before frying.
Fried Leeks
Preheat the pan.
Pour oil, wait until it begins to shimmer, put few slivers of leek in. If they immediately begins to sizzle, add the rest.
If your oil is not hot enough you are going to soak it up with the leeks / onions, creating greasy mess.
If the leeks begins to brown too quickly, lower the heat.
Be sure to turn frequently to distribute the leeks evenly, cook until golden brown and crispy, about 15 to 20 minutes (I cooked leeks in medium for 18 minutes, stirring every 2 minutes - for onions, i cooked for 25 minutes in medium). Turn off the stove.
Add salt and mix well (MUST add the salt when the fried item is hot), remove 1 cup leeks to a bowl and set aside.
To the pot with the remaining leeks, add garlic, bay leaves, swiss chard stems and saute for 30 seconds.
Add ground cumin, allspice and cayenne, stir for 30 seconds.
Add rice saute for 2 minutes.
Add drained lentils, cinnamon, salt, mix well.
Add water, bring the mixture to a boil, lower the heat to low, place a tight-fitting lid on the pot and let it steam away for 15 minutes.
Open the pot, arrange the greens on top in an even layer, cover and cook for 5 more minutes. Turn off the heat.
Let the mujadara stand for at least 10 minutes before opening the pot. Mix well and serve.
1 cup tomatoes (grape or regular), chopped (optional)
1 cup cucumber, chopped (optional)
Garnish with reserved 1/4 cup of leeks, add 1/4 cup of chopped tomatoes and 1/4 cup of cucumber.
Source: cookingdotnytimesdotcom
Taste Note: Tastes AWESOME
Yields: 9 Cups
Yields: 9 Cups
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