A South Indian cucumber in yogurt preparation and a Middle Eastern rice and lentil pilaf make for strange bedfellows (or I should say table fellows), don’t they? In reality they pair up extremely well.
But first, what is Mujadara?
Mujadara (also called moujadara, mejadra, mjadra, etc) is a lentil and caramelized onion pilaf (pulav/ pulao in India) made with either rice or broken wheat. Either brown or green lentils are used, though my personal preference is for the brown lentils.
Mujadara, once cooked, resembles the khichdi which we cook in India.
I do try to use up as much of my food supplies as I can, before I go shopping next so do not usually have too much stuff sitting in my cupboards.
Right now though, I do have a few things bought with specific recipes in mind and are yet to be used. On the positive side, that’s plenty of raw material for more posts to come!
This morning I was feeling a bit lazy and the fact that it was raining heavily just made me want to curl up and read a book or something. Cooking was definitely not on my mind but I needed to rustle up something for lunch. A one-dish rice preparation without too much of time or effort in the kitchen was what I was thinking of. I suddenly remembered the mujadara, and this seemed the best way to use up the last bit of brown lentils (whole masoor dal) in the jar.
I used Michael’s recipe but made a few minor changes to the recipe to suit our tastes. I don’t know if this means this is not an authentic mujadara, but all I can say is that we liked it very much.
I understand that mujadara is usually served with labneh or some form of yogurt and that is most definitely the way to go, in my opinion. In India, too, we serve our pulao (pilaf) and biryanis with either plain thick yogurt or raita which is seasoned vegetables (or even gram flour vermicelli/ mini-fritters called “sev” or “boondhi”) in yogurt.
In my part of southern India, we make a type of raita called “thayir pachadi”. This is made with a variety of vegetables, mostly cooked but occasionally raw, and ground coconut in yogurt and then seasoned with mustard.
I had a couple of cucumbers in my fridge which also needed to be used up while they were still fresh, so I made a cucumber thayir pachadi to serve the mujadara.
Here are my recipes for both.
Cucumber Thayir Pachadi: