Ingredients
4 Tbls of olive oil
1 medium onions chopped
1Tbls ground cumin
1 inch piece of cinnamon stick
½ tsp ground all spice
2 cups of vegetable broth or water.
1 cup of lentils de puy
1 cup of brown rice
2 Large onions sliced
3 tomatoes
1 cucumber
1 Tbls lemon juice
chopped fresh mint
ground sumac (optional0
Hot sauce
¼ cup of greek yogurt
1-2 Tbls of thai chili paste
Preparation
To make the hot sauce Combine yogurt and chili paste, set aside
To make the lentils and rice
Cover the lentils with water and cook until tender.
In another pot sauté the chopped medium onion in 1 Tbls of olive oil until translucent then add the rice, cumin, cinnamon stick, all spice, tsp of and stock. Bring to a boil and then lower to a simmer until the rice is cooked through. Once the rice is finished mix the lentils in and keep warm
To make the crispy onion garnish.
Slice the 2 Large onions heat the remaining 3 tbls of olive oil in a sauté pan large enough to accommodate all the sliced onions adding a little salt as they saute. When the onions go in they should sizzle. Saute the onions on high heat stirring frequently until they turn brown then reduce the heat slightly and continue to cook until they have small dark spots and are crispy
To make the salad garnish Combine lemon juice, cucumber, mint and ground sumac in a bowl
To serve- Spoon some mujudara on the plate then top with the crispy onions. Serve the salad and yogurt hot sauce on the side.
