Description
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
Ingredients
Scale
- 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
Toppings
- 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)
Instructions
- Place butter and onions in a large skillet on the stovetop, and cook over medium low heat, stirring every 5 minutes.
- In pressure cooker, heat oil on sauté setting and cook garlic cloves until fragrant. About 3-4 minutes.
- Add bay leaves, cumin, salt, and pepper, and toast for 1 minute.
- Add rice, lentils, and water. Stir, lock lid, and set to high pressure for 3 minutes.
- When time is up, let pressure naturally release for 10 minutes, then release any remaining pressure.
- 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.
- Remove lid from pressure cooker and add green onions and cilantro/parsley to the rice and lentils. Stir
- 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.