Red Chana Dal Mujaddara | The Jewish Week | Food & Wine

Red Chana Dal Mujaddara

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Red Chana Dal Mujaddara

Photo credit: Celine Steen

Possibly the prettiest mujaddara you’ve ever made, this slightly sweet-and-sour twist on the Middle Eastern lentil, rice and fried onion dish boasts protein-rich chana dal (split baby chickpeas) and umami-filled sun-dried tomatoes. Note that the longer this dish marinates, the tastier it gets, which makes for great leftovers.


Servings & Times
  • 3 to 4 servings

1 tbsp (15 ml) melted coconut oil

1 medium red onion, diced

1 large red bell pepper, trimmed and diced

1⁄4 cup (28 g) minced soft sundried tomatoes (not in oil)

4 cloves garlic, minced

2 tsp (14 g) Harissa Paste or store-bought, to taste

3⁄4 tsp smoked paprika

3⁄4 tsp ground coriander

2 tsp (3 g) nutritional yeast

2 tbsp (30 ml) reduced-sodium tamari, more to taste

3⁄4 cup (150 g) dry chana dal, rinsed and picked through, cooked

1⁄2 cup (90 g) dry jasmine or basmati brown rice, rinsed and picked through, cooked

1⁄2 cup (60 g) dry roasted almonds, coarsely chopped

2 tbsp (14 g) roasted sesame seeds (any color)

Pomegranate Molasses or store-bought, for serving (optional)


Place the oil and onion in a large skillet. Cook on medium-high, stirring frequently, until the onion starts to caramelize, about 8 minutes. Lower the heat to medium and add the bell pepper. Sauté 2 minutes. Add the tomatoes, garlic, harissa, paprika, coriander and nutritional yeast. Sauté 1 minute to let the flavors develop. Add the tamari and the cooked chana dal and rice. Sauté 2 minutes, or until the bell pepper is tender to taste, but still crisp. Remove from the heat, and leave at room temperature for at least 30 minutes to let the flavors develop. Serve with almonds, sesame seeds and a drizzle of pomegranate molasses (if using).

Serve immediately or store in an airtight container in the refrigerator. Gently simmer to reheat for about 8 minutes before serving.

With permission from Bold Flavored Vegan Cooking by Celine Steen, Page Street Publishing Co. 2017.