MUDARDARA WITH DATES & GINGER

High in fiber and various vitamins & Minerals, Burgol adds great nutritional value to this dish.

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INGREDIENTS

• 
  
• 1 cup green lentils
• 2 cup hot water
• 1  cups off chicken stock ( you can use 2 cubs maggi chicken stock)
• 2 cups white burgol (large) washed and soaked for ten minutes.
• 2 tbsp olive oil 
• 2 medium onions, finely chopped
• 1/2 cup fresh ginger finely chopped
• 1 tsp crushed black pepper
• 2 tsp cinnamon
• 1 cup dates pilled and chopped
• 1 cup fresh parsley leaves roughly chopped

DIRECTIONS :

1. In a deep saucepan, combine green lentils water and chicken stocks and  bring to a boil. simmer on medium heat until lentils are 3/4 done. using sieve. strain lentils, reserving both stock and lentils separately.
2. In a medium pot heat olive oil and fry onions until golden brown. Remove half the onions from the pot and set aside for garnish.
3. Drain and add soaked burgol to onions in the pan, add ginger and gently saute 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 3/4 cooked lentils and chopped dates and allow to cook on low heat until all liquid is absorbed.
5. Serve on a large platter , garnishing with fried onions and chopped parsley.