Mujadarah

Mujadarah is a very simple, nutritious, delicious rice and lentil dish that is part of the Mediterranean cuisine.  The use of fried onion transforms the taste of the dish, making it relish.

• Bring water to a boil, add rice, salt to taste, few
  drops of oil and lemon juice each.  Make sure
  the rice is not overcooked and the grains are separate after cooking.  A few drops of oil helps keep the grains
  separate, and a few drops of lemon juice
  helps maintain the white color of the rice.  When the rice is cooked just
  right, drain excess water.
• In another container, bring water to a boil,
  add salt to taste as well as a few drops of oil. 
  Add the lentils.  Boil, making sure it is not overly cooked. 
  Drain excess water.  Please note that
  these lentils cook very fast and you don’t want it to get mushy.
• Heat oil, deep fry the onions until golden
  brown.   The onions may be caramelized
  instead, as a substitute of deep frying.  Though, I always use the deep
  fried onions, and haven’t tried the caramelized onion option yet. In case you
  deep fry it, make sure that these are nice golden brown (as shown in picture). 
  Either way – deep fried/caramelized –onion, when mixed with rice and lentils
  will give a very flavorful, distinctive taste.
• Mix the cooked rice,
  lentils, and fried onions in a container.  Sprinkle white pepper and add
  lemon juice.  Mix well.  A bit of olive oil may be drizzled in the
  end, in case the rice looks a bit dry.

  This is recipe 24 of 30 🙂