INGREDIENTS:
6 Cups Water or 1500 ml
2¼ Cups green lentil or 400 g, washed and drained
2 Tablespoons olive Oil
1 Medium onion or 125 g, slIced
2 Vegetable Cubes
1 Cup american rIce or 200 g, soaked for 1 hour and drained
1 Teaspoon ground cumin or 200 g
½ Teaspoon ground Cinnamon
6 Cups Water or 1500 ml
2¼ Cups green lentil or 400 g, washed and drained
2 Tablespoons olive Oil
1 Medium onion or 125 g, slIced
2 Vegetable Cubes
1 Cup american rIce or 200 g, soaked for 1 hour and drained
1 Teaspoon ground cumin or 200 g
½ Teaspoon ground Cinnamon
How to make MUDARDARA
METHOD:
Place the water and the green lentil in a medium saucepan and bring to boil. Cover and simmer over a low heat for 10 minutes or until lentil is halfway cooked. Drain lentil from water and place lentil in a large platter aside (keep the lentil stock aside too).
Warm olive oil in a medium pot, fry onion for 4 minutes or until onion becomes golden in color. Add Vegetable Cubes, soaked rice and the spices and stir for few seconds. Add 2 ½ cups or 625ml from the reserved lentil stock and the boiled lentil.
Bring to boil with constant stirring. Cover and simmer for 20-25 minutes or until rice and lentil are completely cooked and water is completely evaporated