Made my version of mujadara. Aside from being short on onions it seemed like it was missing somrthing, and I was suggested to use an acid.
I have lemon juice that I use for a buttery sauce on fish, and I also recently bought rice vinegar that I plan to use for tofu later on.
Which would be better? Trying to mask the earthiness of lentils while also adding that missing acid/moisture the dish needs. I like yum sauce but it's too high calorie. I'll also make sure to add more onions to my next batch.
by neuroticpossum
3 Comments
I’m a BIG fan of lemon juice over lentils, but Tbf I’ve never tried rice vinegar with it and I’m sure that’s pretty bomb too.
Lemon juice will allow you to add more moisture as it’s not as concentrated as the rice vinegar.
It’s truly dealer’s choice. I can’t say which would better disguise the flavour of lentils, since I kind of like that flavour.
Personally, in general, I use lemon or lime juice for that acidic note. I find rice vinegar has a less ‘neutral’ acidity, and can be very distinctive.
Whichever you choose, add it in increments. I’d start with a teaspoon and see where that ends up.
Lemon juice seems more appropriate especially for the region the dish comes from.
What about hot sauce? Hot sauce really helps most dishes and is low calorie.