Mujadarra

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are often less expensive and cook faster.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Bulgur wheat is a more affordable grain option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

onions

🥗Healthier: shallots

💰Cheaper: leeks

Leeks can add flavor at a lower cost.

Start by preparing the yogurt sauce. Mix fresh lemon juice, Masala mix, dried mint, and Greek yogurt in a bowl and set aside in the refrigerator.

Cut the onions pole to pole and then into lengths.

Heat 1/2 cup of olive oil in a heavy pan over medium-high heat.

Add all the onions to the pan and cook for about 40 to 45 minutes, stirring every 5 minutes until they start to take on color.

Continue cooking until the onions are brown and some are blackened, indicating they are done. Remove the onions from the pan without cleaning it.

Add a little more olive oil to the pan, then add the Masala mix and bay leaf to bloom the spices.

Add 1 cup of lentils and 2 cups of water to the pan, along with some salt. Bring to a simmer, cover, and cook for 20 to 30 minutes.

In a separate pot, toast 1 cup of Basmati rice in butter for a few minutes.

Add 3 cups of water and 1/2 teaspoon of sea salt to the rice pot, cover, bring to a boil, then reduce heat to low and cook for 25 minutes.

To serve, layer rice on a plate, top with lentils, and generously add the cooked onions on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary