Rraj_spice
Dal Makhani
The crown jewel of Punjabi cooking. Black lentils slow-cooked overnight with butter, cream, and tomatoes. Do not rush this.
IndianVegetarianComfort Food
232 taste tests1 tweaks
1 tweaks·Latest: Initial commit
NameLast tweakUpdated
mujaddara
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Mujaddara
Lebanese lentils and rice with masses of caramelized onions. Humble pantry food that will make you understand why people call it holy.
VeganVegetarianMediterraneanDinnerMeal Prep
ingredients.json
6 servings
- 250 gGreen or brown lentils, rinsed
- 200 gLong-grain rice
- 4 largeYellow onion, thinly sliced
- 6 tbspOlive oil
- 2 tspGround cumin
- 1 tspGround coriander
- ½ tspGround cinnamon
- 200 gWhole milk yogurt, to serve
instructions.md
- 1
Simmer lentils in plenty of water for 20 minutes until just tender. Drain, reserving some liquid.
- 2
While lentils cook, heat olive oil in a wide heavy pan. Cook sliced onions over medium-low heat, stirring occasionally, 30-40 minutes until deeply caramelized and jammy.
- 3
Remove two-thirds of the onions and set aside for topping.
- 4
Add cumin, coriander, and cinnamon to remaining onions. Cook 1 minute.
- 5
Add rice to the pan and stir to coat in the spiced oil.
- 6
Add cooked lentils and 500ml water (or lentil cooking liquid). Season well. Bring to a boil, cover tightly, reduce to lowest heat. Cook 18 minutes.
- 7
Rest covered off heat 5 minutes. Serve topped with the reserved caramelized onions and cold yogurt.
⚡macros.jsonper serving · 6 servings
380kcalCalories
16gProtein
62gCarbs
8gFat
12gFiber
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