Dinner · Middle Eastern · 20 min
Mujaddara with Spiced Green Split Peas, Caramelized Shallots, and Toasted Sesame Crunch
- Calories
- 811
- Protein
- 31g
- Carbs
- 107g
- Fat
- 22g
Ingredients
- 82.9 g green split peas
- 38 g freekeh
- 1 tsp ground cinnamon
- 0.5 tsp ground cumin
- 0.5 tsp salt
- 2 cup water
- 100 g celeriac
- 60 g shallots
- 0.5857 tbsp extra-virgin olive oil
- 2 tbsp sesame seeds
- 10 g fresh dill
Method
- 01Rinse the green split peas and freekeh thoroughly under cold running water.
- 02In a heavy saucepan, bring 2 cups (475 ml) of water to a boil with a pinch of salt. Add the split peas, reduce heat, and simmer covered for 15 minutes.
- 03Add the freekeh, ground cinnamon, ground cumin, 1 teaspoon of olive oil, and another pinch of salt to the pot. Cover and continue to simmer on low heat for 15-20 minutes until the freekeh and split peas are tender and the water is completely absorbed.
- 04Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the sliced shallots and celeriac matchsticks with a pinch of salt.
- 05Sauté the celeriac and shallots for 12-15 minutes, stirring frequently, until deeply golden brown and caramelized.
- 06Fluff the cooked grain and split pea mixture with a fork. Fold in half of the caramelized celeriac mixture and half of the fresh dill.
- 07Transfer to a broad bowl. Top with the remaining caramelized celeriac, toasted sesame seeds, and remaining fresh dill.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
