Mujadara – Arabic Lentil Rice
Mujadara is a traditional Middle Eastern dish that combines lentils, rice, and caramelized onions. It's a humble yet flavorful dish with roots in various Middle Eastern cuisines, including Lebanese, Syrian, and Palestinian. The dish is often considered a staple for those who appreciate plant-based meals, as it is both filling and nutritious. Mujadara is believed to have been a common meal among peasants due to its inexpensive and readily available ingredients, yet it has a rich taste that appeals to all.
The name "Mujadara" comes from the Arabic word "mujaddara," which means "pockmarked," referring to the lentils mixed into the rice, giving it a textured appearance. This dish has been enjoyed for centuries and is often served as a main course or a side dish, accompanied by yogurt, salad, or pickles.
Mujadara is a timeless Middle Eastern dish that marries the earthiness of lentils with the subtle sweetness of caramelized onions, all nestled in a bed of perfectly cooked rice. With origins in Lebanese, Syrian, and Palestinian cuisine, this dish is a staple for those who crave a satisfying, plant-based meal. Whether served as a main course or a side, Mujadara is sure to delight with its rich flavors and simple ingredients.
Also referred to as Mujaddara (Arabic: مجدّرة mujaddarah), with alternative spellings in English majadra, mejadra, moujadara, mudardara, and megadarra)
- 1 cup Long-grain or basmati rice, rinsed
- 1 cup Green or brown lentils, rinsed
- 5 cup Water
- 4 tbsp Olive Oil
- 1 tsp Ground cumin
- 1 tsp Coriander powder
- 0.5 tsp Black pepper powder
- 3 Bay leaves
- 1 tsp Salt (adjust to taste)
- 3 Large onions ( for garnish) (thinly sliced)
- Prepare the Fried Onions in the Air Fryer
Preheat the Air Fryer: Set your air fryer to 350°F (175°C) and preheat for a few minutes.
Toss the Onions: In a bowl, toss the thinly sliced onions with olive oil . Season with a little salt.
Air Fry the Onions: Spread the onions in a single layer in the air fryer basket. Air fry for 10-15 minutes, shaking the basket every 5 minutes to ensure even cooking. The onions should turn golden brown and crispy.You can extend the air frying time by another 5-10 mts until the onions have turned light brown color.
Set Aside: Once done, set the fried onions aside for garnishing later. - Cook the Lentils and rice in the Pressure Cooker
Heat the oil in the pressure cooker. Add the cumin powder, coriander powder, black pepper powder, bay leaves and stir.
Now add the rinsed lentils, rinsed rice, water and salt.
Cook: Close the lid, set the pressure valve to sealing, and cook until 3 whistles.
Natural Release: Once the cooking time is up, allow the pressure to release naturally for about 10 minutes, then manually release any remaining pressure.
- Combine and Serve
Fluff and Mix: Open the pressure cooker and fluff the lentils and rice mixture with a fork. Adjust seasoning if necessary.
Top with Onions: Transfer the Mujadara to a serving dish and generously top with the crispy fried onions.
Garnish: Garnish with fresh parsley or cilantro if desired.
Serve: Serve warm, accompanied by plain yogurt or the traditional Arabic dip called "Tzatziki" in Greek cuisine, or "Cucumber Yogurt Salad" or "Khyar bi Laban" in Arabic. This Recipe is shown in the notes section
The Arabic dip made with yogurt, cucumber, and olive oil is called "Tzatziki" in Greek cuisine, but in the Middle Eastern and Arabic context, it's often referred to as "Cucumber Yogurt Salad" or "Khyar bi Laban" in Arabic. This refreshing dip or salad is popular across the Middle East and Mediterranean regions and is known for its cooling and tangy flavor, making it a perfect accompaniment to grilled meats, pita bread, or as part of a mezze platter.
Khyar bi Laban (Cucumber Yogurt Salad) Recipe
Ingredients:
- 2 cups plain yogurt (preferably full-fat or Greek yogurt)
- 1 large cucumber, finely diced or grated
- 2 cloves garlic, minced (optional)
- 1-2 tablespoons olive oil
- 1 tablespoon fresh mint or dill, finely chopped (optional)
- Salt to taste
- Freshly ground black pepper (optional)
- Juice of half a lemon (optional)
Instructions:
-
Prepare the Cucumber:
- Peel the cucumber if desired, then finely dice or grate it.
- If grating, you may want to squeeze out some of the excess water from the cucumber to prevent the dip from becoming too watery.
-
Mix the Ingredients:
- In a mixing bowl, combine the yogurt, cucumber, minced garlic (if using), and salt.
- Stir until the mixture is well combined.
-
Add the Olive Oil:
- Drizzle in the olive oil and mix gently.
- Add freshly chopped mint or dill if using, and stir to incorporate.
-
Season and Serve:
- Taste the dip and adjust the seasoning with more salt or a squeeze of lemon juice if desired.
- Transfer to a serving bowl, drizzle with a bit more olive oil on top, and garnish with extra herbs if desired.
-
Chill and Enjoy:
- Chill the dip in the refrigerator for about 30 minutes before serving to allow the flavors to meld together.
- Serve as a dip with pita bread, alongside grilled meats, or as a refreshing salad.
Final Thoughts: Khyar bi Laban is a light, refreshing, and versatile dip that complements a variety of dishes. It's a must-try for anyone who enjoys Mediterranean and Middle Eastern flavors.
Tips & Variations
- Broth Option: Using vegetable broth instead of water enhances the flavor of the dish.
- Make it Spicy: Add a pinch of cayenne pepper or chili flakes for a bit of heat.
- Crispier Onions: If you prefer extra crispy onions, you can air fry them for an additional 2-3 minutes, keeping a close eye to prevent burning.
I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.