My other Arabian cuisine dish – Mujaddara (steamed rice and lentils), which is one of the most comfort, filling and healthy food. Mostly it plays a good role on times of fasting. A very easy, simple and healthy dish which can be prepared perfectly by a beginner in cooking. Let me share the recipe…
For my other vegetarian rice recipes, click here.
As it’s Friday, taking it to Fiesta Friday #125 hosted by Angie@thenovicegarderner.
Preparation Time – 10 mins
Cooking Time – 20 mins
Serves – 4 nos
1 cup – 160 ml
Mujaddara – Arabian Cuisine
Mujaddara with Qorma Laawand
- Bamathi / Long grain rice – 2 cups
- Green lentil / Moong Bean / Paasipayaru – 1 cup
- Onions – 3 nos
- Olive oil – 1 tbsp
- Cumin – ½ tsp
- Cumin powder – 1 tsp
- Black pepper powder – 1 ¼ tsp
- Salt to taste
- Peel and thinly slice the onions (lengthwise), keep it aside.
- Wash the lentils in water, drain the water and keep it aside.
- Wash the rice, drain the water and keep it aside.
- Heat oil in the pressure cooker, add in the thinly sliced onions and cook them until they turn dark brown in color, remove the onions from the fire and keep it aside.
- Add in the cumin seeds and wait until they give wonder aroma.
- Add in the green lentil (1 cup) along with the water (2 cups) and pressure-cook for 2 whistles.
- Wait until the pressure subsides and remove the lid.
- Add in the rice (2 cups) along with cumin powder, black pepper powder and salt. Cook for few seconds until the raw smell goes off.
- Pour in the water (3 ½ cups) of water and pressure-cook for 2 whistles.
- Remove the lid when the pressure subsides and transfer it to a plate.
- Top it with fried onions.
Serve hot. You can also top it with thick yogurt/curd and then fried onions before serving, this combination tastes good. Accompany it with any raita. I have accompanied it with watermelon raita and Qorma Lawand.
Note: You can increase or decrease the quantity of onions as per your taste buds.
Rarely do I use to prepare Mung dal/Paasiparuppu/Split Greengram laddu, but one of my friend suggested me to prepare Mung Bean/Paasipayaru/Whole GreenLentil Laddu which her grandma prepares very often, because of its packed health benefits. I too tried out, and it was a very delicious and I am glad that my kids loved it a lot. Let me share one of the healthiest recipe with you all for this Diwali/Deepavali. Let us move on to the recipe…
Do check out my other Diwali/Deepavali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and other laddu recipes in this link: https://madraasi.com/recipes/snacks/.
Mung Bean Laddu / Paasipayaru Laddu
- Mung Bean / Whole Green Lentil / Paasi Payaru – 1 cup
- Sugar – ¾ cup
- Ghee/Clarified butter – ¼ cup
- Cardamom powder – ½ tsp
- Cashew nuts – 5 nos
- Almonds/Badams – 5 nos
- Salt – ¼ tsp
Mung bean getting roasted
Turning brown in color
Lentil grounded to powder
With cardamom powder and sugar
With ghee/clarified butter
With cashew nuts and almond/badam powder
Mung Bean Laddu / Paasipayaru Laddu
- Dry roast whole green lentil/paasi payaru/mung bean, until nice aroma comes out or until it starts turning brown in colour.
- Blend cashew nuts and badam to a coarse powder and keep it aside.
- Blend sugar to a fine powder.
- Blend the roasted whole green lentil/paasi payaru to a fine powder and keep it aside.
- Sieve the ground green lentil and transfer to a bowl.
- Add in the powder sugar, powdered cashew nuts and almond mixture and cardamom powder. Mix all these together.
- Heat ghee/clarified butter in a kadai, pour it to the flour mixture and mix it with the spoon.
- When the heat comes down, mix it well with your hands and grease your palm with ghee and start rolling small quantity of flour to balls (laddus).
Store it in an air-tight container, so that it stays fresh for a week time.
Also check out our Rava Ladoo recipe, Besan Ladoo Recipe, Sesame Ladoo recipe, Paneer Ladoo recipe , Aval Ladoo / Poha Laddu recipe and Bajra Ladoo / Kambu Ladoo recipe.