INGREDIENTS

Mudardara with Dates & Ginger with

  • 2 cups burghul soaked for 10 minutes
  • 2 tablespoons Vegetable oil
  • 2 medium onions or 200 g thinly sliced
  • ½ cup grated ginger or 75 g, finely chopped
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground cinnamon
  • 1 cup dried dates or 200 g chopped
  • 1 cup fresh parsley chopped
  • 1 cup green lentil or 200 g
  • 3 cups water or 750 ml
  • 2 cubes MAGGI Chicken Stock
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

1
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.
2
In a medium pot heat Vegetable Oil, fry Onions until golden brown. Remove half from pot and set aside for garnish.
3
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.
4
Gently fold in the ¾ cooked lentils and Chopped Dates and allow to cook on low heat until all liquid is absorbed.
5
Serve in a large platter, garnishing with fried Onions and Chopped Parsley.
REVIEWS

Mudardara with Dates & Ginger with

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