Saturday, March 26, 2011

MAJADRA


1 Cup green  Lentils
1 Cup Rice (basmati)
3 1/2 Cups Water
1 large Onion
11/2 Teaspoon Cumin
 Salt
 Pepper
 Olive Oil
½ cup chopped Parsley


Slice the onions. And fry the onions slowly with  some olive oil until  caramelized  and drain on a paper towel.  

Add lentils, water, a pinch of  salt and a pinch of pepper. Bring to a boil. Cover, reduce heat and simmer for 20 minutes. Lentils should be soft to bite, not mushy, drain
    
Cook rice, watch that it does not get to dry.

In a large pan stir fry the cooked rice, lentils in olive oil for  2-3 minutes. Add the onions, cumin, pepper and salt  to taste and parsley and mix together  and serve.