Megadarra Mujadarah
Dive into the comforting, aromatic world of Middle Eastern cuisine with Megadarra Mujadarah, a hearty, vegan dish that's packed with flavor and simplicity. This wholesome recipe combines tender green or brown lentils and fluffy basmati rice, gently spiced with cumin, cinnamon, and optional allspice for a warm, earthy depth. The real star? Golden caramelized onions, which add a deliciously sweet contrast to the savory base. Perfect for meal prepping or family dinners, this one-pot wonder comes together in under an hour. Serve it warm, garnished with a dollop of creamy yogurt and fresh parsley for a vibrant touch. Ideal for those seeking a healthy, affordable, and satisfying meal, Megadarra Mujadarah is a timeless recipe that proves you don’t need complex ingredients to create bold flavors.
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 1 cup long-grain white or basmati rice
- 4 cups water
- 2 pieces large onions
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon allspice (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup yogurt (for serving, optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Start by rinsing the lentils under cold water until the water runs clear. Set them aside.
In a medium saucepan, add the lentils and 2 cups of water. Bring to a boil over medium-high heat, reduce the heat to medium-low, and simmer for 15-20 minutes until the lentils are just tender but not fully cooked. Drain and set aside.
While the lentils are cooking, peel and thinly slice the onions into half-moons.
In a large skillet or frying pan, heat 4 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes or until deeply caramelized and golden brown. Remove a third of the onions and set aside for topping.
Once the remaining onions are caramelized, stir in the ground cumin, cinnamon, allspice (if using), salt, and black pepper. Cook for 1-2 minutes to release the spices' aroma.
To the pan with the spiced onions, add the partially cooked lentils, rice, and 2 cups of water. Stir well to combine.
Cover the skillet, reduce the heat to low, and cook for 20-25 minutes, or until the rice and lentils are tender and the liquid has been absorbed. Check occasionally to avoid burning or sticking, and add a splash of water if needed.
Once fully cooked, fluff the Megadarra Mujadarah with a fork and taste for seasoning. Add more salt or pepper if desired.
Serve warm, topped with the reserved caramelized onions, a dollop of yogurt, and a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 530 mg | 23% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.9 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 151 mg | 12% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
