Episode 12, with Fanoulla Toulou, one of the only known survivors of a rare disease, is incredibly bean heavy - we talk a lot about beans and pulses and how good they are for you! However, we also both remember how mortified we both were at school children when some of these classic Cypriot bean dishes, like this moujendra recipe, turned up in our pack lunches! Happily, both of us have reconnected to many of our parents' Greek Cypriot dishes and moujendra has to be one of my favourites - it's perfect for the single cook - cheap, quick and very easy to pimp!
1/4 small red onion, finely chopped
a dollop of garlic paste or a finely chopped garlic clove
2 tsp cumin
1 tsp cinnamon
1 tsp ground coriander
a crushed up bay leaf
Salt & Pepper to taste
40 g lentils
80 g mixed rice
1. If you have time, rinse and soak lentils in water. If not, rinse them and boil until they are soft. Sometimes, when I know they are about 20 minutes away from being done, I will add rice and boil both lentils and rice together, to save on washing up!
2. Boil rice
3. Whilst lentils and rice are cooking, chop up a red onion and fry in spices until slightly brown and soft.
4. When rice and lentils are done, add them to the pan of onions and spices and mix well.
5. Serve with a dollop of yoghurt or tzatziki.