Mudardara with Dates & Ginger

Name: Mudardara with Dates & Ginger
Prep time: PTM
Cook time: PTM
Ingredients: 2 cups burghul; 2 tablespoons Vegetable oil; 2 medium Onions; 1 cup fresh ginger; 1 teaspoon ground black pepper; 2 teaspoons ground cinnamon; 1 cup dried dates; 1 cup fresh parsley; 1 cup green lentil; 3 cups Water; 2 cubes MAGGI Chicken Stock

0:10
0:45

INGREDIENTS

Mudardara with Dates & Ginger with
NUTRITIONAL INFORMATION

Mudardara with Dates & Ginger with
HOW TO PREPARE

Mudardara with Dates & Ginger with
REVIEWS

Mudardara with Dates & Ginger with

1 cup or 200 g green lentils
3 cups or 750 ml hot water
2 cubes MAGGI Chicken Stock
2 cups bulgur or 300 g, washed and soaked for 10 minutes
2 tablespoons of vegetable oil
2 medium units or 300 g onions, finely chopped
1½ cup grated ginger or 75 g, finely chopped
1 teaspoon ground black pepper
2 teaspoons of ground cinnamon
1 cup or 200 g dates, removed and cut into pieces
1 cup fresh parsley or 60 g, roughly chopped

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INGREDIENTS

Mudardara with Dates & Ginger with

1 cup or 200 g green lentils
3 cups or 750 ml hot water
2 cubes MAGGI Chicken Stock
2 cups bulgur or 300 g, washed and soaked for 10 minutes
2 tablespoons of vegetable oil
2 medium units or 300 g onions, finely chopped
1½ cup grated ginger or 75 g, finely chopped
1 teaspoon ground black pepper
2 teaspoons of ground cinnamon
1 cup or 200 g dates, removed and cut into pieces
1 cup fresh parsley or 60 g, roughly chopped

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NUTRITIONAL INFORMATION

Mudardara with Dates & Ginger with

Source: https://www.maggime.com/en/recipes/mudardara-with-dates-&-ginger/49446

Energy 454 (Kcal)
Protein 16 (g)
Carbohydrate 90 (g)
Total Fat 7 (g)

HOW TO PREPARE

Mudardara with Dates & Ginger with

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.

REVIEWS