Full Tummy

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Monday, October 23, 2006

A taste of Mediterranean

After all the Indian food devoured over the weekend as a part of the Diwali festivities, we decided to take a break from Indian for today. So here I was, thinking about something nice and light, but still yummy. Nothing spicy, please!

I recalled the Noe Valley deli in San Francisco that husband (then-boyfriend) and I used to go to every weekend so so religiously and would order a big eggplant wrap, and a plate of majudarah with yogurt sauce. It was out of this world for a lazy weekend brunch.

So I stopped by on the way back from work at the Aladdin mediterranean deli/store in Foster City to get some greek yogurt sauce and some eggplant moussaka. But I left the Majudarah to be made at home.


Majudarah

3 medium sized onions, vertically sliced into semi-circles
1 cup lentils, soaked overnight
3/4 cup basmati rice, soaked for 15 minutes
4.5 cups hot water
1/2 a cube of Knorr's beef bouillon (optional, or you can use chicken / vegetarian bouillon cube / stock. Be aware that stock / bouillon has some salt in its own, so watch for how much additional salt you add)
3 tspn salt
0.5 tspn black pepper
0.5 tspn red chilli powder
1 tspn dhaniya - jeera powder (corainder seeds and cumin seeds ground in 1:1 ratio in a coffee grinder)
0.5 tspn powdered roasted cumin seeds (bhuna jeera)
3 tablespoons olive oil

1. In a pan, heat the olive oil, and add onions. Saute for 15-20 minutes until browned up.
2. In the meantime, in another big pot, add the water, lentils, rice, and all the spicesm and the bouillon cube. Let boil on high uncovered.
3. When the lentil - rice combo is tender and the onions are done, stir the onions into the rice-lentil mix.
4. Ready to eat!

Rice, Lentils, Onion


Majudarah

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