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Mujadhra
(rice, lentils and onions)

recipe by David Lee

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Basmati rice for 3-4
2-3 medium onions, diced
2 bay leaves
chilli sauce, e.g. Tabasco
lentils: same quantity as rice

Boil lentils and bay leaves for 10 minutes.

Add rice. Water should just be 2cm above the level of the rice and lentils.

Bring to a boil and cover with a tight lid. Lower the flame to the lowest heat setting and cook until water's absorbed (about a further 15 minutes).

Meanwhile, brown the onions in a pan until golden brown.

Add salt, pepper and chilli sauce to taste … but you need quite a lot of chilli sauce.

Add onions and stir.