How to Make Mujaddara
Step #1: Place the lentils in a medium saucepan along with enough water to cover them by two inches. Bring to a boil and cook for 10 to 12 minutes, until the lentils have softened slightly but still retain some bite. Drain and set aside. Mujaddara is the Arabic word for “pockmarked”, and the name of this dish comes from the fact that the lentils within the rice look like pockmarks. Many cultures have their own version of rice and beans, and mujaddara rice (or majadra, m’jadra, mejadra, mujadara, mudardara, or mjadra) is common all across the Middle East. You can learn much more about the origins of mejadra and the variations in this authentic Mujadara recipe on Wikipedia. Step #2: Meanwhile, heat the vegetable oil in a large pot set over medium-high heat to reach a consistent deep-fry temperature (75 degrees Fahrenheit/ 190 degrees Celsius). Step #3: Peel and slice the onions into thin rings. Place the onions in a large bowl and break up the rings with your hands (you should have about six cups). Step #4: Toss the onions with the flour to evenly coat them. Step #5: In a 4-quart or larger pot, heat the two teaspoons of olive oil along with the cumin seeds over medium heat for 2 minutes to toast. Stir in the rice, remaining two tablespoons of oil, allspice, cinnamon, sugar, coriander, salt, and turmeric. Step #6: Add 1 ¾ cups of water along with the boiled lentils. Allow the mixture to come to a light boil over medium heat, then immediately cover the pot and simmer on the lowest heat setting for 15 minutes. Step #7: While the Mujaddara is cooking, work in batches to fry the onions. Carefully lower one-quarter of the onion rings into the hot oil, a small handful at a time, and fry for 3 to 4 minutes, until deeply brown and crispy. Step #9: Once the Mujaddara has simmered for 15 minutes, turn off the heat, quickly wrap the pot lid in a towel, and place it securely over the mouth of the pot. Allow the rice and lentils to cook thoroughly in the pot for 15 to 20 minutes. Step #10: Stir half of the fried onions into the lentil mixture. To reheat, simply thaw it in the refrigerator if frozen. Then, warm it in a microwave or on the stovetop over medium heat. Add a little water or broth when reheating on the stove to revive its texture.
