Mojadra is an economical and flavorful dish. Use it as a standby for hurried days. Cook the rice and lentils in the morning; just 10 minutes’ evening preparation and you have a fast homemade meal. Serve with a leafy, green salad for a well-balanced meal.
2 tablespoons ghee (see recipe below) or extra-virgin olive oil, divided
1 cup short-grain brown rice, rinsed and drained
1 cup dried brown or green lentils, rinsed and drained
1 bay leaf
3¾ cups water
2 teaspoons sea salt, divided
2 large onions, sliced in thin rounds
2 cloves garlic, minced
1½ teaspoons ground coriander
1 teaspoon ground cumin
1/8 teaspoon cayenne
1 cup plain yogurt with 1 teaspoon snipped fresh dill mixed in, for garnish
Heat 1 tablespoon of the ghee in a 4-quart pot and add rice and lentils. Sauté until nicely coated. Add bay leaf, water, and 1 teaspoon of salt and bring to a boil. Lower heat and simmer 45 minutes, covered. To pressure-cook, use 2¾ cups water and cook at pressure 35 to 40 minutes.
Meanwhile, heat remaining ghee in a skillet on medium to low heat. Add onions and 1 teaspoon salt and sauté. When onions begin to soften, add garlic and spices. Cook until onions are golden and have begun to caramelize.
When all water is absorbed from rice and lentils, remove from heat and take out bay leaf. Serve rice and lentils topped with caramelized onions and a dollop of dilled yogurt.
For babies 10 months and older: Purée some of the lentil-rice mixture before adding onions and spices.
Makes 6 servings