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Coincidentally a 'Parsi' special was airing on TV when I was deciding on the themes for this marathon and on the spot I got to decide on the dishes for the Parsi theme to my amazement. However it turns out that those recipes were just not destined to appear here yet. Wouldn't it be surreal if everything goes according to the plan in life? Turns out that I had run out of the essential ingredients at the right time. My husband who always ends up buying ten extra things which are not on the list when sent grocery shopping came home this time missing the exact key ingredients I needed. It seems he had decided to get them at the end and forgot and decided that I can do without them. :) Obviously I had to change my plans and went looking for other recipes though we ended up liking the dishes I tried. This delicious Parsi style masoor dal from here is one of them. It is prepared with whole masoor instead of the split orange colored masoor dal and was quite a treat. Parsis use the unique balance of acid and sweetness in their dishes called khattu-mithu as the vinegar - jaggery used in this recipe. This wholesome, nutritious dish goes well with rotis.
Ingredients: (4 servings)
1 cup whole lentils (I used whole masoor dal.)
1 tbsp. oil
1 tsp cumin seeds
1 bay leaf
1 cup chopped onion
1 tsp. grated ginger / ginger paste
1 tsp. garlic paste
1/4 tsp. turmeric powder
1/4 tsp. corainder powder
1/2 tsp. cumin powder
1/2 tsp red chili powder (I used more.)
2 tbsp. apple cider vinegar (I used less.)
1 tsp. powdered jaggery (or substitute sugar.)
1/2 cup chopped tomato
Salt to taste
1/4 tsp. garam masala
Minced cilantro to garnish
Method:
* Wash and cook lentils in pressure cooker for 2 whistles, adding 2 cups of water. The lentils must be cooked well but still hold their shape.
* Heat oil in a pan and add cumin seeds and the bay leaf. When cumin starts to sizzle and brown add the ginger, garlic and chopped onion. Fry until the onion turns brown.
* Next add the vinegar, tomatoes, jaggery and salt to the pan. Cook on low flame until the tomatoes turn mushy and the flavors incorporate. (Lentils can be added at this point and can be cooked. I preferred to pressure cook the lentils separately and added the cooked lentils to the tomato - onion mixture.)
* Add the cooked lentils and simmer for a couple of minutes and turn off the stove.
* Garnish with garam masala and cilantro before serving.
This
is my post under 'Parsi dishes'. Check the blogging
marathon page to see what my fellow marathoners are cooking for BM#52.
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Mujaddara was on my 'to do' list when I participated in 'Around the World' themed blogging marathon last September. However some other tempting dishes took precedence and this humble treat had to wait up until now. Don't judge this simple yet flavorful Arabian pilaf by my presentation above there. I was hungry and there was zero sunlight when I captured that image. :)
Mujaddara is the Arabian version of rice-lentil pilaf sans vegetables and is generously garnished with crisp fried onion slices. It is alternatively also called as mudardara (Lebanon) and majadra (Israel). Some regions keep the dish to the basic minimum using just rice, lentils, onion and salt, while some flavor the dish with cumin and pepper. This simple one pot meal is very popular in Arabian countries and I now completely understand why. It is delicious, healthy and a filling meal on it's own. It is one of those dishes that prove that you can create magic even using the ingredients from a humble pantry.
The first recorded meat version of this recipe was found in an Iraqi book, during 13th century. The basic vegetarian version was mostly considered a poor man's food since it is a frugal meal. Mujaddara is equally popular among Arab Christian and Jewish communities. Traditionally, Jewish ate this dish twice a week while it is eaten during Lent by Christians. (From wiki.) Mujaddara is served along with yogurt and plain cucumber salad or as a part of an Arabic feast.
Ingredients: (3 servings)
2 tbsp olive oil
2 onions, peeled and thinly sliced
1 tsp cumin seeds
1/2 tsp cumin powder
1/4 cup brown lentils / green lentils (I used brown lentils)
1/2 cup long grain rice
Freshly cracked pepper to taste
Salt to taste
Method:
1. Heat oil in a pan and add onion slices. Stir onion slices to coat them well with the oil. Spread the onion slices evenly in the pan and keep stirring them intermittently until they brown. (I cooked them on medium flame). Don't allow the onions to burn. If they appear dry, sprinkle some salt or add a little oil / water and continue. Remove the fried onions with a slotted spoon and keep aside.
2. To the same pan, add cumin seeds. (If there is no oil left in the pan, add a tsp of oil and heat it before adding cumin seeds.) When cumin seeds start to brown, add cumin powder and pepper powder to the pan and stir. Then add rinsed rice and lentil mixture, half of the fried onion mixture and about 1 cup water + 2 tbsp water (I used the same measuring cups used for the dry ingredients and didn't add the fried onions in this step).
3. Cover and let cook on low medium flame until done. (I poured the mixture into a steel container and steamed in the pressure cooker without the whistle on. The brown lentils were turning mushy when cooked in the pressure cooker even for 1 whistle and so I choose to just steam it without using the whistle. One can transfer the contents to the rice cooker as well and cook. When properly done, the rice must be cooked well and the lentils should still hold the shape.)
4. Add salt to the cooked mujaddara and just stir to mix. Garnish with fried onions and serve with plain yogurt if desired.
This goes to BM #48 for under "1 Cuisine - 3 Dishes" - Arabian Cuisine theme. Check here to see what my fellow marathoners are cooking during Blogging Marath on #48.
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