This is the “other” mujadara, the one that must be “grainy,” with the rice in distinct separate grains and not puréed like the Rice and Lentils.
- 2 1/4 pounds (1 kg) large green lentils
- 3 1/4 pounds (1.5 kg) yellow onions
- Vegetable oil, as needed
- 1/2 cup (100 g) long-grain rice, rinsed
- 1 teaspoon ground allspice
- Kamal Mouzawak
Place the lentils in a pot with enough water to cover and bring to a boil. Lower the heat and simmer while you continue.
Finely chop half of the onions, and thinly slice the rest. Heat 2 tablespoons (28 ml) vegetable oil in a large skillet and sauté the chopped onions until caramelized, about 30 minutes. Add 1/2 teaspoon salt. Add to the lentils, when half cooked (you can bite through them but they are still firm), along with the rice. Season with the allspice and salt to taste. Add water if needed, as it must cover the surface by 1 finger.
Lower the heat and simmer until the rice is cooked and has absorbed the water. Do not stir much during cooking, as the secret of this mujadara is to have it be “grainy,” and stirring will mush it up.
Heat about 1 inch (2.5 cm) of vegetable oil in a deep skillet over medium heat, and fry the onion slices until dark brown, about 20 minutes. Drain on paper towels.
Serve the mudardara at room temperature on a plate, and decorate with the fried onion slices.