This is a simple dish, and a comfort dish that is made all over the Middle East, South Asia, and North Africa- although it varies in spices and flavoring, rice and lentils are a classic dish from those parts of the world.
3/4 cup rice
3/4 cup brown lentils
2 cups water
1 green chili
1 teaspoon peppercorn seeds
Start by crushing up the peppercorns,
and throwing them into a pan with the sliced up green chili. Don’t lean directly over it, it’ll make your eyes water.
Saute it until the peppercorns start to roast, and the chilis start to blacken
Then remove it to a plate, and in a large pot, throw in the rice and lentils. IMPORTANT: Add way more water than I did. I forgot to compensate for the amount of rice being cooked, and mine ended up burnt and dry. Add the 2 cups of water now!
Bring it to a boil, then add in the chili/peppercorn mix, some salt, and then put the lid on, turn the heat on low, and cook it for about 20 minutes, or until all the water is absorbed. That’s the longest run on sentence I’ve written all week. It’s only Monday.
While that’s cooking, in a different pan (NOT the one you toasted the chilis and peppercorns in. If you must use the same pan, wash it first), caramelize the onions in olive oil, or if you want to live dangerously, butter.
To serve, heap the onions over the Mujaddara