Mujadarra

Mujadarra, orig­i­nally uploaded by Bipo­lar­Lawyer­Cook.

More pantry cook­ing. Canned Goya lentils, 1 1/2 large caramelized onions & 4 peeled Boston Organ­ics car­rots, warmed with chicken stock, a tbsp. each of lemon juice & pome­gran­ate molasses, with 1 tsp. garam masala, a mild sweet curry pow­der. Served over bas­mati rice, cooked in chicken stock & 3 car­damom pods.  Mujadarra is also called Megadarra.  There are a num­ber of vari­a­tions– every­one has their own spinThis ver­sion, by mid­dle east­ern cook­ing savant Clau­dia Roden, is quite good.  I’ve made it with bul­gur or rice, served it hot or at room tem­per­a­ture, but hot, with rice, and pome­gran­ate molasses is my favorite.  It’s com­fort food of the home­li­est order.

0 Responses to Mujadarra

  1. Where did you get your pome­gran­ate molasses?

    I NEED some pome­gran­ate molasses, apparently.

  2. bipolarlawyercook

    I got them at the lit­tle Lebanese bak­ery a mile from my house. I will put some in with the puz­zle and your Pay it For­ward… which I SWEAR I will get done next week.

  3. that looks really yummy. how are you stor­ing your car­rots? I’m just amazed at how long they’ve lasted!

    oh, and ditto on the pome­gran­ate molasses. Oh my. mmmm.

  4. TOTALLY mak­ing me hun­gry. Can you FedEx some, please? :)

  5. that sounds (and looks!) deli­cious! Won­der if I can sub reg­u­lar molasses for it…

  6. bipolarlawyercook

    Pome­gran­ate molasses by mail for every­one! Except Janet, you have to drive to meet me for the swap. : )

    You could use a table­spoon of bal­samic vine­gar as a sub­sti­tute. It’s not quite the same, but it’ll give you the sweet/tart thing.

    Jen, they’re just in the crisper drawer. They breed like rab­bits in there, I think.

  7. Man, that would hit the spot.

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