Moojhadara (Lentil and Burghul) *Vegan. Wash green lentils and burghul really well. Mujaddara consists of cooked lentils together with groats, generally rice, and garnished with sautéed onions. Mujaddara is the Arabic word for "pockmarked".
The rice and lentils should have absorbed all the broth and be soft and tender all the way through. Top the Mujaddara with the reserved caramelized onions and serve! The Vegan Experience: Crispy Kung Pao Tofu. You can have Moojhadara (Lentil and Burghul) *Vegan using 6 ingredients and 6 steps. Here is how you cook that.
Ingredients of Moojhadara (Lentil and Burghul) *Vegan
- Prepare 1 1/2 cups of green lentils.
- You need 1 1/2 cups of burghul.
- Prepare 1 tbsp of salt.
- Prepare 4 cups of water.
- It’s 5 of brown onions.
- You need 1/2 cups of cooking oil.
This delicious lentil and potato side dish doubles as a vegan/vegetarian main course. Simply break out your slow cooker and let dinner make itself! A vegan lentil burger recipe, so tasty and easy to make that you'll be whipping up a batch of them every week. They are great sandwich fillers or with a side salad.
Moojhadara (Lentil and Burghul) *Vegan instructions
- Wash green lentils and burghul really well..
- Boil green lentils in a pot with 4 cups of water around 10 mins until half cooked..
- Add burghul into a pot, mix with green lentils well, cover the pot until the water reduces completely..
- Peel and wash the onions, slice them ring shaped, put them in saute pan..
- Add cooking oil on top of sliced onoins, fry with high fire until turns brown, drain the oil..
- Put fried onion on top of Moojhadara and its ready to serve with fattush salad..
With so many vegan burger recipes on the internet and recipe books nowadays, why would we need another lentil burger recipe? Easy yellow Indian lentil dhal simmers the yellow lentils in vegetable broth, turmeric, and cayenne for a spicy vegetarian side dish. Mung dal, sometimes spelled "moong dal," or Indian-flavored yellow lentils, are a traditional vegetarian Indian recipe. Most dal soups and curries/gravies are naturally glutenfree and generally vegan if not cooked in butter or cream. A quick, nonpressure cooked Yellow Daal here.