Mejadira
This makes quite a lot, but it keeps for several days and goes well with so many things
Ingredients
- 250g green or brown lentils - puy if you're flush
- 4 medium onions, about 700g before peeling
- 3 tbsp plain flour
- 250ml sunflower oil
- 2 tsp cumin seeds
- 1½ tbsp coriander seeds
- 200g basmati rice
- 2 tbsp olive oil
- ½ tsp ground turmeric
- 1½ tsp ground allspice
- 1½ tsp ground cinnamon
- 1 tsp sugar
- 350ml water
- salt and black pepper
Method
- Put the lentils in a saucepan, cover with plenty of water and bring to the boil and cook for 12-15 minutes till softened but still have bite. Drain
- Peel and slice the onions thinly. Place on a large flat plate, sprinkle with flour and 1 tsp of salt and mix with your hands. Heat the 250 ml of sunflower oil in a heavy based pan on high heat. When oil is hot (bit of onion thrown in should sizzle vigorously), reduce heat to medium high and add ⅓ of the onions. Fry for 5-7 minutes, stirring occasionally with slotted spoon until golden brown and crispy. Lift out with slotted spoon to a colander lined with kitchen paper and sprinkle with more salt. Repeat with other two batches - you may need more oil
- Wipe the onion pan clean and put in the cumin and coriander seeds and toast then for a minute or two. Add the olive oil, rice, turmeric, allspice, cinnamon, sugar, ½ tsp salt, and plenty of black pepper. Stir to coat the rice with the oil and add the cooked lentils and water. Bring to the boil, cover and simmer at very low heat for 15 minutes
- Remove from heat, lift off lid and cover pan with clean tea towel and replace lid and leave to rest for 10 minutes
- Finally stir in ½ the fried onion and top with the rest
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