Originally posted on GOURMANDE in OSAKA:
Another version of adapted murdardara (the Middle-East rice lentil dish). I served it inside a Japanese meal that contained :
A kasujiru soup with kombu dashi (seaweed stock) as a base, onion, daikon and kabocha as items.
sake kasu and miso as flavoring.
I made it in the rice cooker like for this easy mudardara. The veggies today were kujo negi leeks, new ginger, onion, myoga, with cumin as main spice.
A sliced of grilled salted salmon :
Raw myoga, blanched komatsuna greens, blanched okra, fried tofu :