Mujadhra (rice, lentils and onions)

recipe by David Lee


Basmati rice for 3-4 2-3 medium onions, diced 2 bay leaves chilli sauce, e.g. Tabasco lentils: same quantity as rice

Boil lentils and bay leaves for 10 minutes.

Add rice. Water should just be 2cm above the level of the rice and lentils.

Bring to a boil and cover with a tight lid. Lower the flame to the lowest heat setting and cook until water’s absorbed (about a further 15 minutes).

Meanwhile, brown the onions in a pan until golden brown.

Add salt, pepper and chilli sauce to taste … but you need quite a lot of chilli sauce.

Add onions and stir.