Gujarat x Lebanon
Whole masoor mujaddara with kadhi
Khichdi's Levantine cousin, crowned with crispy onions and served with a sweet and sour kadhi.
65 minTime
18 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original564kcalsame
18 gproteinsame
8 gfibresame
65minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Simmer the masoor in 600 ml water on medium heat for 15 minutes until just tender.
- 2Fry the onions in the olive oil on medium high heat for 20 to 25 minutes, stirring often. Lift out half for the topping.
- 3Add 1/2 tsp cumin and the cinnamon to the onions in the pot for 30 seconds. Add the rice, lentils with their liquid, 200 ml water and salt. Cover and cook on low heat 15 minutes, then rest 5.
- 4Whisk the curd, besan, 300 ml water, ginger, chilli, salt and jaggery until smooth. Bring to a boil on medium heat, stirring all the time, then simmer 10 minutes.
- 5Heat the ghee, pop the mustard seeds, then add the fenugreek, the rest of the cumin, whole spices, red chilli, curry leaves and asafoetida for 20 seconds. Pour into the kadhi.
- 6Spoon the mujaddara into bowls, pile on the crispy onions and coriander, and serve the kadhi alongside.
Serve it like this
Mound the mujaddara in a shallow bowl, crown it with a tall tangle of crispy onions, and serve the kadhi in a small brass katori beside it.
