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In a deep sauce pan, combine Green Lentils, water and MAGGI Chicken Stock cubes and bring to a boil. Simmer on Medium heat until lentils are ¾ done. Using a sieve strain lentils, reserving both Stock and Lentils separately.
In a medium pot heat Vegetable Oil, fry Onions until golden brown. Remove half from pot and set aside for garnish.
Drain and add soaked burgol to onions in the pan, add Ginger and gently sauté for 2-3 minutes. Add Spices, reserved stock from lentils and gently stir on medium low heat for 2 minutes.
Gently fold in the ¾ cooked lentils and Chopped Dates and allow to cook on low heat until all liquid is absorbed.
Serve in a large platter, garnishing with fried Onions and Chopped Parsley.
Per Portion of 300g
Recipe Mudardara with Dates & Ginger | Nestlé Family ME
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