Mujadrah, India

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Mujadrah, India

 

2 tablespoons olive oil

1 large onion, halved lengthwise, one half chopped, one half sliced into

1/8-inch slices

2 cloves garlic, chopped

1 teaspoon cumin

1/2 teaspoon each: allspice, cinnamon

1/2 cup lentils

1 can, 14 1/2 ounces low-sodium vegetable broth

1/2 cup instant brown or white rice

1/2 teaspoon salt

freshly ground pepper

1/4 cup plain yogurt

3 tablespoons chopped fresh mint

 

Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add

chopped onion and garlic; cook until onion softens, about 3 minutes. Add cumin,

allspice and cinnamon; cook 1 minute. Add the lentils and vegetable broth. Heat

to a boil; cover. Reduce heat to medium-low. Cook until lentils begin to soften,

15 minutes.

Meanwhile, heat remaining 1 tablespoon of olive oil in a heavy skillet over

medium-high heat; add the onion slices. Reduce heat to medium-low; cook,

stirring occasionally, until onions are dark and crispy, about 10 minutes. Set

aside in pan.

Stir rice into lentils; cover. Cook over medium-low heat until rice and lentils

are tender, about 12 minutes longer. Season with salt and pepper to taste.

Garnish each serving with the onions, a dollop of yogurt and a generous

scattering of mint. Serves 2.

 

 

 

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