This lentil pilaf is called southern mujaddara since it is how folks in southern areas of the country eat it. The bulgur should be dark if possible and when cooked with the lentils becomes soft and silky and just scrumptious.
Serve it warm or at room temperature with fresh veggies (radishes are a must) and if you like a glass of ayran (yogurt drink) or a bowl of yogurt on the side.
The lentils used for this dish are the small brown ones. The bulgur is the dark and not too coarse variety (#2). However, any bulgur will do.
- 1 cup of brown lentils
- 4 large onions
- 3 cups of water
- 1 cup of coarse brown bulgur
- salt, to taste
- 1 tsp of cumin if desired
- olive oil, as needed
- Place the lentils and the water in a pot and cook them for about 20 minutes. In a skillet, fry the onion till golden and add half that quantity to the lentils, leaving the other half to cook a bit longer (till browned and crisped) to use as a garnish (if desired). Add the onion to the pot with the lentils and add the bulgur. Cook the mixture for 20 minutes or so until the bulgur and lentils are thoroughly cooked and the water has evaporated. About 10 minutes before the end of cooking, add the salt and cumin. Taste the mixture and if it is cooked, soft and silky, great. If not, add a bit more water and simmer over very low heat till cooked. Serve at room temperature with the rest of the onions as garnish, some fresh veggies (definitely radishes!) and a glass of ayran or a bowl of yogurt.