Vegan madrouba
This vegan madrouba recipe reimagines an Omani classic where rice and spices are boiled for a long time before being mashed to create a rice porridge.
Servings 4
Ingredients
- 200 mL long grained white rice such as basmati
- 50 mL red lentils
- 100 mL cooked chickpeas
- 4 tbsp oil, such as canola see note
- ¼ onion, chopped
- 4 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 tomato, diced
- 2 whole dried limes see note
- 2 tsp turmeric
- 2 tsp cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 pinch nutmeg
- 1 vegetable stock cube
- cayenne pepper to taste
- salt to taste
Toppings (optional)
- 1 tbsp canola oil
- ¼ onion, thinly sliced
- fresh lime wedges
Instructions
- For the dried limes, cut them open and tear out the dark, soft flesh. Discard seeds and shells. Chop coarsely and add to the pot.
- Put a large pot on medium to high heat. Add 2-3 tbsp canola oil.Fry the diced onion until it starts to brown.
- Add garlic and ginger and stir until soft and fragrant.
- Add the diced tomato and all the spices, including dried limes or zest.
- Stir in the rice, lentils and chickpeas. Add 600 mL water and bring to a simmer.
- Let the rice simmer at a low temperature for 40-60 minutes. Stir frequently and add more water as needed. I ended up using 1200 mL total.
- Meanwhile, fry the thinly sliced onion until dark brown.
- When the rice is soft and starting to fall apart, finish the dish by mashing the rice with a potato masher.
- Optional: stir in some olive oil.
- Serve the dish hot and top with the fried onions and maybe some fresh lime wedges.
Notes
Dried limes: dried limes can be found among the spices in many Middle Eastern grocery stores. If you can't find them, you can substitute with lime zest and a bit of lime juice.