Mujadara (Mujaddara) is a popular Middle Eastern recipe made with lentils and rice garnished with caramelized onions cooked in an Instant pot or Stovetop. Vegan, Gluten-free, and ready in under 30 minutes.
Also, try my lentil soup from my blog.
Mujadara (Lentils and Rice Recipe) Ingredients
Here is a list of ingredients required to make an Instant pot mujadara recipe.
- lentils: Brown or Green lentils work best for this rice recipe. They will hold their shape and texture. I have used brown lentils today.
- oil: you can use any vegetable oil of your choice.
- garlic: I have minced fresh garlic in this recipe.
- onions: I have used white onions for this recipe. You may use any variety.
- vegetable broth (or water): use vegetable broth if you want vegetarian or vegan lentil rice. If you dont have you can simply use water.
- spices: I have used bay leaf, ground cumin, ground coriander, ground cinnamon, red chili powder and salt.
How to Make Mujadara in Instant Pot
Wash and soak the Brown/Green lentils overnight or for at least 5 hours in hot water.
Press Saute on Instant Pot. Add oil, and once it's hot add sliced onions and saute till they caramelize i.e. till they turn golden brown in color, takes about 6-8 minutes. Alternately you can saute onions on the stovetop pan. Once done take them out in a bowl.
Now heat 1 tablespoon of oil, then add bay leaf, garlic, chopped onions. Saute till the onions turn translucent.
Then add ground cumin, ground coriander, ground cinnamon, red chili powder. Cook for another 30 seconds.
Add Basmati Rice, soaked lentils, and water (or vegetable broth), salt, and give a quick stir.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 6 minutes.
Once the pot beeps, let the pressure release naturally for 10 minutes and then quick release the remaining pressure manually.
Open the lid, garnish with some fried onions and cilantro. You can enjoy Instant pot mujadara lentils and rice with yogurt or Tzatziki sauce and some salad on the side.
Stovetop Pressure Cooker Method
Follow the same steps from the instant pot instructions. Give 2-3 whistles on medium flame and let the pressure release naturally. All the other steps remain the same.
Stovetop Pot Method
Follow the same steps from the instant pot instructions. In a Heavy Bottom pan or Dutch oven cook mujadara for about 12-15 minutes or until rice and lentils are cooked perfectly. You may have to increase to the water.
Serving Suggestions for Mujadara
Mujdhara can be served with greek yogurt and salad. Goes well with Tzatziki sauce too.
Tips & Variations
- You can use either brown or green lentils for this recipe.
- Tastes best on using long grain basmati rice.
- You can make mujadara with brown rice instead of basmati rice in Instant pot. In this case you do not have to soak the lentils. Increase the water ratio to 3 cups instead of 2 ¼ cups. Pressure cook on High for 22 minutes. Let the pressure release naturally for 10 minutes and then quick release the remaining pressure manually.
FAQs
You can either use brown (whole masoor dal) or green lentils to make this recipe. Avoid using canned lentils.
Yes, you have to soak overnight or up to 5 hours in water to match the pressure cooking time with basmati rice. However, If you are making mujadara with brown rice, you don't have to soak the lentils.
Yes, it is made of lentils and rice, hence it is healthy.
You can store it in a refrigerator in an air-tight container for up to 3 days. If you want to freeze them, then put them in a freezer-safe container or ziplock and store up to a month.
Yes, the Lebanese mujadara recipe is naturally vegan and vegetarian.
Instant Pot Mujadara
Equipment
Ingredients
Measuring cup used ,1 cup = 250ml
For The Caramelized Onions
- 2-3 tablespoons oil
- 1 large yellow onion sliced thinly
For Lentil Rice
- 1 tablespoon oil
- 1 bay leaf
- 3 cloves minced garlic
- 1 large yellow onion finely chopped
- 1 cup brown lentils/ whole masoor dal (or green lentils), soaked overnight
- 1 cup basmati rice rinsed
- 2 ¼ cups vegetable broth (or water)
- salt to taste
- ¼ cup cilantro (or parsley)
Dry Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon red chili powder (or black pepper), optional
Instructions
- Wash and soak the Brown/Green lentils overnight or for at least 5 hours in hot water.
- Press Saute on Instant Pot. Add oil, and once it's hot add sliced onions and saute till they caramelize i.e. till they turn golden brown in color, takes about 6-8 minutes. Alternately you can saute onions on the stovetop pan. Once done take them out in a bowl.
- Now heat 1 tablespoon of oil, then add bay leaf, garlic, chopped onions. Saute till the onions turn translucent.Then add ground cumin, ground coriander, ground cinnamon, red chili powder and salt. Cook for another 30 seconds.
- Add Basmati Rice, soaked lentils, and water (or vegetable broth), salt, and give a quick stir.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 6 minutes.Once the pot beeps, let the pressure release naturally for 10 minutes and then quick release the remaining pressure manually.
- Open the lid, garnish with some fried onions and cilantro. You can enjoy mujadara with yogurt or Tzatziki sauce and some salad on the side.
Stovetop Pressure Cooker Method
- Follow the same steps from the instant pot instructions. Give 2-3 whistles on medium flame and let the pressure release naturally. All the other steps remain the same.
Stovetop Pot Method
- Follow the same steps from the instant pot instructions. In a Heavy Bottom pan or Dutch oven cook mujdhara for about 12-15 minutes or until rice and lentils are cooked perfectly. You may have to increase to the water.
Notes
Tips & Variations
- You can use either brown or green lentils for this recipe.
- Tastes best on using long grain basmati rice.
- You can make it with brown rice too instead of basmati rice. In this case, you do not have to soak the lentils. Increase the water ratio to 3 cups instead of 2 ¼ cups. Pressure cook on High for 22 minutes. Let the pressure release naturally for 10 minutes and then quick release the remaining pressure manually.
Nutrition
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