Vegan Mujadarra (Middle Eastern Rice with Brown Lentils)

I’ve been on a sweet/ dessert roll for the past few weeks and realised that I hadn’t posted any savoury recipes. This  Middle Eastern “Mujadarra/ Mujadara” is the perfect food for a quick Autumn week night. Fragrant brown Basmati rice enveloping spicy lentils flavoured with caramelised onions and cumin seeds are the perfect way to keep tummies filled! As we change seasons, my weekends are busy as, I to try to do a pantry + fridge + freezer stock take and use up whatever I find. This “Mujadarra” recipe, came by with my finding some cans of brown lentils and leftover cooked brown Basmati in the fridge. I had everything else in my pantry including the oil and spices, making this one of my quickest recipes, ready under 30 minutes. If using dried lentils, then they need to be cleaned, soaked, rinsed and cooked until al-dente before adding to this recipe. The rice also needs par-cooking before adding to the recipe, increasing the amount of water required along with the time.

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Vegan Mujadarra/ Mujadara

Gluten-free, Vegan and full of lentil goodness. A quick recipe ready under half an hour, when using cooked brown Basmati rice and canned lentils.

Priya: Priya@MasalaVegan
Ingredients
  • 2 cups Brown Basmati Rice, cooked
  • 1 can Whole Brown Lentils, drained and rinsed
  • 1 large Brown Onion, sliced
  • 2 tablespoons Oil
  • 2 cups Warm Water
  • 2 teaspoons Cumin Seeds, roasted and powdered
  • Salt, to taste
  • 2 tablespoons Greens, chopped (Optional for garnishing)
Instructions
  1. In a deep pot, add the oil and onions. Cook on slow heat until the onions start to caramelise.  Add a tablespoon of water if the onions start to stick to the bottom of the pan.

  2. Add the cumin seed powder and mix well.

  3. Mix in the lentils and add 1/2 a cup of water. Cook until the mixture starts to thicken.

  4. Toss in the cooked rice on top of the lentils and drizzle water down the side and cover. Cook until the water dries up.

  5. Serve hot garnished with chopped greens, if desired.

If you liked this recipe, please check out my Vegan Fatteh Hoummus recipe here.

Vegan Fatteh Hoummus (Airfryer Recipe)

This Middle Eastern inspired “Fatteh Hoummus/ Hummus” is a wonderful savoury bread pudding like dish is a great idea on a hot day when it’s too hot to stand close to an oven or, hob. I used fluffy Turkish bread discs, which cut up to make about 2 cups of Turkish bread cubes. Baking these pieces in the Airfryer means no preheating the oven or long prep. While the bread pieces were baking to perfect crisp squares the dressing came along quickly. Anyone who likes Hoummus will certainly love this. I have a recipe here and  here for the Hoummus/ Hummus, and here for an Indian inspired savoury bread pudding.

Vegan Fattet Hummus
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Vegan Fatteh Hoummus (Airfryer Recipe)

Vegan, Nut Free and soy free. 

Substitute the Turkish bread for Gluten free bread for a gluten free version.

Course: Breakfast
Priya: Priya
Ingredients
  • 2 cups Turkish Wholemeal Bread Chopped into squares
  • 1 teaspoon Olive Oil
Hoummus
  • 2 cups Boiled / Canned Chickpeas, drained
  • 2 cloves Garlic
  • 2 tablespoons Lime Juice
  • 1 teaspoon Cumin Seeds, lightly roasted and crushed
  • 2 cups Coconut Yogurt, whisked
  • Salt, to taste
  • 1/2 - 3/4 cup Water optional
  • 1 teaspoon Chilli Flakes, optional
Instructions
  1. Bake the bread squares in the Airfryer for 15 minutes at 200 degrees Celsius.

    In a blender jar, add the chickpeas, garlic, lime juice, salt and yogurt. Add water as needed.

    Blend until smooth and fluffy.

    In a flat dish lay the baked bread squares at the bottom. 

    Pour some of the Chickpeas & Coconut yogurt mixture over the pieces.

    Add another layer of toasted bread squares over this and pour the remaining mixture.

    Sprinkle the roasted and lightly crushed cumin seeds and drizzle the olive oil along with some sea salt and chilli flakes (if using) on top.

    Tastes best after sitting for a bit when the flavours mix in.

    Happy cooking 😊

 

Vegan Organic Granola (Low Fat & Glutenfree)

This vegan Granola recipe is organic, nut-free, gluten-free (use certified gluten-free oats)  and is ready under half an hour. My foray into Make Your Own (MYO) breakfast mix started with this Muesli for quick weekday breakfast ideas. Predictably, I gravitated towards Granola for my next step! My quick Granola recipe uses coconut oil for added goodness, natural coconut water and Agave nectar along with a mix of seeds and fruits for the perfect breakfast. I was really curious to know what differentiated the two but couldn’t find much substantial evidence! Apparently the difference between Muesli and Granola, being that Granola is first soaked in an oil and sweetener mix with flavourings, and then baked. A slightly clumpy result is another point of difference. I baked the oat – coconut oil – agave syrup mixture before sprinkling in the fruits & nuts. Tastes best with chopped fresh fruits and non dairy yogurt

[buymeapie-recipe id=’47’] 

Vegan Fruit & Nut Granola

 

 

Ezmé, Turkish Red Pepper & Tomato Dip

Esmé/ Ezmé” is a delicious traditional Turkish dip that is made with bright red Bell Peppers and fresh red tomatoes. The striking combination of roasted bell peppers with ripe tomatoes and garlic, flavoured with spicy red chillies is an absolute delight with vegetable sticks and flatbread. The vibrant red dip just screams spring with its fresh taste and crisp texture, which varies from chunky to a smooth dip.

Ezmé – Oil Free

(A delicious and spicy dip made with ripe, plump tomatoes and roasted red bell peppers.)

INGREDIENTS – 

Red Bell Pepper, deseeded & chopped – 2 cups
Ripe Tomatoes, deseeded & diced – 2 cups
Red Onion, finely chopped – 3/4 cup
Garlic Cloves, peeled & minced – 2
Hot Red Chilli, minced finely – 1 to 2 depending on taste
Lime Juice – 3 to 4 tablespoons
Scallions, sliced finely – 2
Salt, to taste

DIRECTIONS – 

Roast the bell pepper in a hot oven at 200 degrees Celsius for 20 – 25 minutes until the skins are slightly charred. Remove and cool. (I used my Airfryer to bake the red pepper skins at 200 degrees C for 20 minutes)
In a large mixing bowl add the tomato, onion, minced garlic, Chillies, salt and lime juice. Mix well.
Mash the roasted bell peppers roughly with a fork and add to the mixing bowl. Combine everything.
Allow the flavours to mix for at least 1 hour in the fridge in a covered bowl.
Garnish with sliced scallions and mix well before serving.

NOTES – 

Tastes great with celery, cucumber and carrot sticks or with, toasted pita bread wedges.