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Rice, lentils, and a fried egg with parsley and cilantro.

Pressure Cooker Lentil Mujadaara

  • Author: Jessie


Pressure Cooker Lentil Mujadaara is a delicious Arabic recipe spiced with garlic, toasted cumin, and savory caramelized onions.

*Recipe adapted for pressure cooker from Cookie and Kate


  • 2 tablespoons olive oil (affiliate)
  • 4 garlic cloves, peeled and smashed
  • 2 bay leaves
  • 1 tablespoon ground cumin (affiliate)
  • 2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup white basmati rice (affiliate), rinsed and drained
  • 1 cup brown lentils, rinsed and drained
  • 3 cups water

Caramelized Onions

  • 4 tablespoons butter (affiliate)
  • 2 large yellow onions, halved and thinly sliced


  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped fresh cilantro and/or parsley
  • 1/2 cup greek yogurt
  • 4 eggs, fried
  • *optional* hot sauce, sriracha (affiliate), or chili paste (affiliate)
  • *optional* everything seasoning (affiliate)


  1. Place butter and onions in a large skillet on the stovetop, and cook over medium low heat, stirring every 5 minutes.
  2. In pressure cooker, heat oil on sauté setting and cook garlic cloves until fragrant. About 3-4 minutes.
  3. Add bay leaves, cumin, salt, and pepper, and toast for 1 minute.
  4. Add rice, lentils, and water. Stir, lock lid, and set to high pressure for 3 minutes.
  5. When time is up, let pressure naturally release for 10 minutes, then release any remaining pressure.
  6. While rice and lentils are cooking, continue to stir onions. They should be cooked down and starting to caramelize. Continue to cook until they turn a deep caramel color and begin to brown at the edges. This should take 25-30 minutes total.
  7. Remove lid from pressure cooker and add green onions and cilantro/parsley to the rice and lentils. Stir
  8. Spoon into 4 large bowls and top with a dollop of greek yogurt, 1 fried egg, a spoonful of caramelized onions, a drizzle of hot sauce, and a sprinkle of everything seasoning.