Mujaddara with Spiced Yogurt

My second recipe from this site Food 52 Weekly contest.  I, followed this recipe as given and turned out prefect and great.

Recipe source here
Serves 4

3/4 Cup Puy lentils / Sabut Masoor
1/2 + 1/2  Teaspoon Salt
1 Cup Basmati Rice
1.1/2 Cups Water
2 Tablespoons Butter
3 Tablespoons Olive oil
3 Onions  -  thinly sliced

For the Spiced Yogurt 
Ingredients1/2 Cup Hung Curds  
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Cumin powder
1/2 Teaspoon coriander powder 
1/2 Teaspoon Paprika powder 
3 Tablespoons Mint - chopped 
Juice and zest of half a lemon
1/4 Teaspoon Salt 


Preheat the oven to 200 degrees.
Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot/ vessel  and bring to a boil. Reduce heat and simmer lentils until soft but not mushy, about 20 minutes. Drain lentils and set aside. Rinse  the pot / vessel.

In the same pot,  add rice, the remaining 1/2 teaspoon salt and 1. 1/2 cups water, set over medium heat, and bring to a boil. When water begins to boil, cover it, transfer to oven, and cook for 15 minutes, until perfectly cooked. Remove from oven, uncover, and fluff with a fork. Set aside.

While rice cooks, set a wide, deep saute pan over medium-low heat and add butter and 2 tablespoons olive oil. When butter has mostly melted, add onions and toss to incorporate with butter and oil.
After 5 minutes, onions will have softened slightly and started to release their liquid. Raise heat to medium and cook 10 to 12 minutes more, until onions are very soft and browned. Add water by the tablespoon if pan gets too dry or if onions start to stick. When onions are well browned, add last tablespoon of olive oil and raise heat to high. Cook another 3 to 4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won't crisp up.
Combine rice, lentils, and most of the onions in large serving bowl and let sit for at least 15 minutes, to blend the flavors together.  Taste, and add more onions if desired. 

Meanwhile, make the spiced yogurt: mix all ingredients together in a small bowl. 

If mujaddara has cooled significantly, reheat in a low oven or even in the microwave for a couple minutes. To serve, plate a big scoop of mujaddara and serve it with spiced yogurt.  Enjoy....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Rice, Sabut Masoor, Lentils, Yogurt, Vegetarian, Continental Cuisine, Lebanese, Blogging Marathon
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. This dish is very new to me. Looks great!

  2. Such a healthy and hearty meal, mujaddara with spiced yogurt looks fabulous.

  3. Even I saved this recipe for the theme. Yet to cook though. Looks delicious.

  4. I have read about this but yet to try ! Looks interesting and must have tasted delicious !

  5. I have this bookmarked for a long time..good one.

  6. Love this flavorful rice. I have eaten it in Middle Eastern restaurants and would love to make it at home.

  7. This is one of my favorite dishes. Yours looks delicious.

  8. I made this for the mega marathon and we all loved it.