Did you know that the history of Mujadara recipe dates back to a story that says there was a beautiful white girl whose face appeared with smallpox grains, and her mother cooked rice and lentils for her while visiting a neighbor. Hence the invention of Mujadara. You can also call this dish koshari in Egypt.
- 2 large onions sliced into wings
- 3 cups of basmati rice washed and soaked
- 1 1/2 cups of brown lentils
- 1/2 cup of corn oil
- 2 Cups of chicken broth: 2 cups
- 3 teaspoons of salt
- 1 pinch of ground black pepper
- 1/2 teaspoon of ground cumin
- 5 cups of water
- Heat the oil in a frying pan on the heat, and sauté the onion slices until they are well browned without burning them, then drain and set them aside.
- Soak the lentils and wash them well from the impurities several times, then put them in a pot with water on the heat, and when boiling, cover the pot and leave it to boil over a low heat for 20 minutes.
- Drain the lentils from the water, then add the chicken broth to the filtered water from the lentils and set aside.
- Drain the soaked rice, and stir it in a saucepan with the oil, and fry the onions, then add the broth, salt, black pepper, and cumin, and leave the ingredients to boil over a strong heat until you start to see bubbles in the rice, then add the lentils and do not stir the lentils with the rice.
- Cover the pot and leave it to cook on a very low heat until the rice is done.
- Do not remove the lid from the pot until fifteen minutes have passed after turning off the heat, then garnish with reddish onions.
- Serve and enjoy your Mujadara!