Bihari Mujaddara

Ingredients

In Bihari Mujaddara, we adapt the original Arab Mujaddara recipe to the Bihari cuisine by incorporating Bihari spices and flavors. The use of specific spices like cumin, coriander, and turmeric gives the dish a distinct Bihari taste. Additionally, the dish is traditionally served with yogurt or raita in Bihari cuisine, which adds a refreshing element to the meal. We alse have the original recipe for Mujaddara, so you can check it out.

• 1 cup (200g) lentils 1 cup (200g) lentils
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 onions, thinly sliced 2 onions, thinly sliced
• 3 tablespoons ghee or vegetable oil 3 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Rinse the lentils thoroughly and soak them in water for 30 minutes. Drain and set aside.
2. 2.
   Rinse the basmati rice until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
3. 3.
   In a large pot, heat the ghee or vegetable oil over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnish.
4. 4.
   To the remaining onions in the pot, add the cumin seeds, coriander powder, and turmeric powder. Stir well to combine.
5. 5.
   Add the soaked lentils to the pot and sauté for a few minutes. Pour in 3 cups (710ml) of water and season with salt.
6. 6.
   Bring the lentils to a boil, then reduce the heat to low and cover the pot. Simmer for about 20 minutes or until the lentils are tender.
7. 7.
   Add the soaked and drained basmati rice to the pot with the lentils. Gently mix the rice and lentils together.
8. 8.
   Pour in 2 cups (470ml) of water and season with additional salt if needed. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Cook for about 15-20 minutes or until the rice is cooked and the water is absorbed.
9. 9.
   Remove the pot from heat and let it sit, covered, for 5 minutes.
10. 10.
    Fluff the Mujaddara with a fork and garnish with the reserved caramelized onions and fresh cilantro.

Treat your ingredients with care...

• Lentils — Make sure to rinse and soak the lentils before cooking to remove any impurities and reduce cooking time.

Tips & Tricks

• For added flavor, you can toast the cumin seeds before adding them to the dish.
• If you prefer a spicier Mujaddara, you can add a pinch of red chili powder or cayenne pepper.
• Serve the Bihari Mujaddara with a side of yogurt or raita to balance the flavors and add a cooling element.
• Leftover Mujaddara can be refrigerated and enjoyed the next day. It often tastes even better as the flavors have had time to meld together.
• Customize the dish by adding your favorite vegetables, such as peas or carrots, during the cooking process.

Serving advice

Bihari Mujaddara is best served hot, garnished with caramelized onions and fresh cilantro. It can be enjoyed as a main course accompanied by a side of yogurt or raita. Serve it with naan bread or roti for a complete and satisfying meal.

Presentation advice

To present the Bihari Mujaddara, transfer it to a serving platter and sprinkle the reserved caramelized onions and fresh cilantro on top. The golden brown onions and vibrant green cilantro will add visual appeal to the dish. Serve it family-style, allowing everyone to help themselves and savor the flavors.