Mejadra: Lentils & Rice - Yotam Ottolenghi's Recipe from 'Jerusalem' | Fresh P
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The best rice dish ever has got to be Yotam Ottolenghi's mejadra, or as some know it mujaddera, or simply as lentils and rice. It's an easy plant based recipe where lentils and rice are cooked with spices and served under a mountain of fried onions. What's not to love? In this video I show you how to make mejadra using a recipe from Otolenghi's book, Jerusalem. His signature style is to take a classic recipe and breath new life into it, here he does that by adding coriander seed, cumin seed, allspice, turmeric and cinnamon. What I love most about this dish is that it is so economical, using pantry staples while being exotic at the same time. In this video I show you how to fry perfect onions every time and which rice is best for making mejadra. I serve mejadra with a simple dollop of yogurt or a simple cucumber salad made of cucumbers, garlic, red onion, cilantro and a little lemon juice. The fresh sour salad pairs beautifully with the earthy warm lentils and chewy sweet fried onions. This dish is not only delicious, it's healthy as lentils are packed with plant-based protein and loads of fiber. If you enjoy this recipe, please leave a comment and subscribe for more like this. Not only do you learn how to cook this dish, but you learn why technique matters when making simple food delicious. This is a recipe the whole family will love, and to me that’s comfort food at it’s very best. The entire recipe is here: (I make one change and that is to reduce the coriander seed to 1 tablespoon, I find 1 1/2 to over power the dish a bit.)
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Smoky Instant Pot Lentils and Rice
Here's how to cook lentils and rice TOGETHER in an Instant Pot -- quick method for cooking both brown rice and lentils in just over 30 minutes using a pressure cooker!
FULL RECIPE:
RECIPE OVERVIEW
4 cups vegetable broth
2 cups long grain brown rice
2 cups French green lentils
2 tablespoons smoked paprika
2 teaspoons fennel seeds
2 teaspoons onion powder
1 teaspoon granulated garlic powder
1 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon apple cider vinegar
Pressure cook on high for 16 minutes.
Use the natural release process for 16 minutes.
Stir in vinegar.
Happy cooking!
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Koshari || Kushari || Egyptian Rice Lentils and macaroni with Tomato sauce Recipe - RKC
Koshari || Kushari || Egyptian Rice Lentils and macaroni with Tomato sauce
Kushari, also koshari, is an Egyptian traditional dish made of rice, macaroni, and lentils mixed together, topped with a spiced tomato sauce, and garnished with chickpeas and crispy fried onions.
#Kushari #Koshari #EgyptianTraditionalDish #EgyptianRiceLentilsAndMacaroniWithTomatosauce #RiceDish
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Ingredients
* Basmati Rice 2 cups washed and rinsed
* Elbow pasta 2 cups cooked
* Fried Onion 1, for garnish
* Oil 1/4 cup for frying onion and cooking
* 1 can (15 oz) chick peas
For Hotsauce
* Olive oil 1 tbsp
* 1 15. can of tomato purée
* Garlic cloves 5 for sauce and dal
* Crushed chillies 1 tsp
* Chilli powder 1 tsp
* Coriander powder 1 tsp
* Black pepper 1/2 tsp
* Vinegar 2 tsp
* Cinnamon powder 1 tsp
* Cumin powder 1 tsp
* Salt to taste
* Little water
To Cook Lentils
* Black gram lentils 2 cups rinsed and soak it for 30 minutes
* Olive oil 2 tbsp
* Garlic cloves 3-4, minced
* 2 tsp hot sauce prepared
* Chili powder 1 tsp
* Cumin powder 1 tsp
* Crushed chilies 1/2 tsp
* Salt to taste
* Water 3 cups for lentils to cook
There are 4 steps for this dish everything need to be cooked separately first and then mix together
1. Cook rice separately, and set aside.
2. Cook pasta separately as per the package direction and keep aside.
3. Cook lentils separately.
4. Cook the hot sauce, you can make it in the instant pot or stovetop.
Preparation
For Hot sauce
You can make this both ways instant pot or stovetop.
1. Instant pot: Turn on the instant pot, select sauté, add olive oil, , garlic cloves 5 chopped , sauté well for a minute, add 1 can of tomato sauce add 2 tsp vinegar, 1 tsp of coriander powder, 1 tsp of cinnamon, 1 tsp of chili powder, 1 tsp of cumin powder, salt, crushed chillies 1/2 tsp, black pepper 1/2 tsp and little water and pressure cook high pressure for 5 minutes.
2. Stovetop: Heat the pot, put some olive oil put all the ingredients mentioned in step 1 and cook for 30 minutes in simmer. It’s ready. No need to stir or anything.
To Cook lentils
1. Heat oil in a frying pan, add sliced onions and and fry them and keep it aside. Use the same oil for the lentil to cook. That will give some good flavor to the dish.
2. In the oil put 3-4 cloves of garlic chopped, 2 tsp of tomato sauce we made earlier, add soaked lentil, crushed chillies1/2 tsp, chilli powder 1 tsp, cumin powder 1 tsp. Mix it well.
3. Add drained dal to it. Give it a stir. Add 2 cups water and give it a good stir. Once it starts boil, cover and reduce the flame and let it cook on simmer for 25-30 minutes.
4. The water should be completely evaporated and dal should be tender. Stir gently. Lentil don’t need to be fully cooked.
5. Cook the macaroni according to the package directions. Cook the rice and set aside. Layer the macaroni, add little olive oil, then mix it well, add cooked lentils and top it with cooked rice. Garnish it with chick peas, hot sauce and fried onions. Let it sit for few minutes. Mix it gently.
6. Garnish it with extra tomato sauce and fried onions while serving. Njoy????
Mujaddara -- Lentils and Rice Recipe With Dry Chili Mangos
Mujaddara is perfect supper food and it is really good. I made it for Aditi from Eat East India channel.
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Mujaddara -- Lentils and Rice Recipe Ingredients:
4 tablespoons oil (rice bran, avocado or grape seed oil)
1 large onion
½ cup chile spiced mango (or ½ cup dried mango and 1 teaspoon chili powder)
1 teaspoon ginger
1 teaspoon turmeric
1 teaspoon cumin
1 cup sprouted bean trio (truroots)
1 cup sprouted rice and quinoa blend (truroots)
2 no salt added vegetable bouillon cubes
4 cups boiling water
2 teaspoons Himalayan pink salt
1 star anise
1 teaspoon cinnamon
½ cup raisins
Michelin Star Indian Chef Reveals How To Make The Perfect Dal | My Greatest Dishes
Atul Kochhar , the first Indian chef to be awarded a Michelin Star, gives us a step by step guide to creating a traditional Dal Makhani that his mother would make him as a child.
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Crazy delicious Mujadara! Lentils and Rice with Crispy Onions!
Mujadara is a Middle Eastern dish of lentils and rice garnished with crispy onions that will surprise your taste buds in the best way possible! FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
???? PRIVATE RESERVE: EVOO:
???? BLACK LENTILS:
???? CUMIN:
INGREDIENTS:
???? Extra virgin olive oil (I used Private Reserve Greek EVOO)
???? 1 cup black lentils, sorted and rinsed
???? 4 cups water, divided
???? 2 large yellow onions, diced (4 cups)
???? 1 tsp kosher salt, more to taste
???? 1 cup long-grain white rice, soaked in water for 10-15 minutes and drained
???? black pepper
???? ½ to 1 teaspoon cumin
???? Parsley or parsley flakes for garnish
For the fried crispy onion garnish (optional)
???? Oil for frying
???? 1 large yellow onion cut in very thin rings
⏱️TIMESTAMPS⏱️
0:00 Intro
0:16 Caramelizing the onions
0:50 Cooking the lentils
1:13 Frying the crispy onions
1:58 Tip for caramelizing onions
2:04 Adding the rice and lentils
2:26 Seasoning the mujadara
2:34 Cooking the mujadara
3:14 Adding the finishing touches
3:40 Taste test
#mujadara #MiddleEasternFood #mediterraneanrecipe #lentilsandrice #lebanesefood #vegetarianrecipe #vegetarian