I was taught how to make this Mejadra dish by my neighbor, Rami. He would make the best food for his children. One time he made a Mejadra bowl, which is rice and lentils, and he combined it with salad and yogurt. He told me: “They get everything they need in one plate, without meat”. This dish is a meal in itself.
There are 2 key ingredients for a successful Mejadra: Cumin and plenty of caramelized onion.
WHAT YOU NEED
For the rice and lentils:
-1 cup basmati rice
-1 cup green lentils
-1 red onion, chopped
-1 medium potatoes, grated
-2 garlic cloves, crushed
-¼ cup olive oil
-1 tbsp cumin
-¾ tsp cinnamon powder
-¼ tsp nutmeg
-1¾ tsp salt
-1½ cup water for lentils
-1½ cup water for rice
For the caramelized onion:
-1 large yellow onion, cut into thin strips
-2 cups oil
For the Israeli salad:
-1 cucumber
-2 tomatoes
-½ red bell pepper
-½ shallot, chopped
-4 mint leaves
-3 tbsp olive oil
-Salt and pepper to taste
For the yogurt sauce (optional):
-Whole milk yogurt
-3 tbsp heavy cream
-¼ tsp salt
-3 mint leaves, chopped.
All mixed together
HOW TO MAKE
- Soak the rice and lentils in separate bowls for 20 mins minimum.
- In a rice pot on medium-high heat, add ¼ cup olive oil, chopped red onion, grated potato and crushed garlic.
- Stir until the onion is soft, add the lentils,1½ cups of water, and 1¾ tsp salt.
- Bring to a boil, cover the pot, lower the heat to low and simmer for 20 mins.
- After 20 mins, uncover, add the soaked basmati rice with 1½ cups of water, cumin, cinnamon and nutmeg. Bring it to boil, cover the pot, lower the heat to low and continue cooking for another 20 mins.
- Leave covered for at least 15 mins.
The caramelized onion:
- In a deep pot, add 2 cups of oil (I use grapeseed oil).
- When the oil is boiling, slowly add the onion strips, one handful at a time. Be careful because the oil can overflow. That is also why we use a deep pot.
- When the onion turns golden-brown, pour the contents of the pot through a strainer with a bowl underneath, to collect all the oil, which can be used again.
- Add half of the caramelized onion to the Mejadra pot and mix well. Leave the other half to put on top of the dish.
Serving:
- On a plate, arrange the Israeli salad first, the Mejadra on top of it, add 2 tbsp of the yogurt sauce, and add some caramelized onions on top for taste and garnish.
Tip: Mix the Mejadra every time you open the pot to take another bite.
