Feb 12, 2011
The first time I had the pleasure of trying this dish was at my mother in laws. She had made it and asked me to try it. I took one bite and then found myself in love with this new dish. I love the fried onions on top they really bring this dish together. I like to keep the oil I use when frying onions in a separate jar for later usage. The oil really taste amazing when you cook other recipes with it.
2 cups brown lentils, rinsed
5-1/4 cups water
1 chicken or vegetable bullion cube
1 cup basmati rice, rinsed
salt, to taste
1/2 cup sunflower oil
2 onions, peeled and thinly sliced
1. In a 4-quart pan on high add water, bullion and lentils. Bring to a full boil, cover and reduce heat to low. Allow to cook for 30 minutes.
2. Add the rice and salt to the lentils. Bring to a full boil, reduce heat to low and cover. Allow to cook for 20 minutes.
3. Meanwhile in a 9-inch skillet on medium heat add oil. Add onions slices cooking until golden. Place onions on plate and sit aside.
4. In a servings platter add mdardara and sprinkle fried onions on top.
Yields: 6-8 servings