I imagine there are many "authentic" versions of mujadara out there, but I learned mine from my mother-in-law, so I know it's authentic, and it has the added benefit of being as simple as can be. Just 5 ingredients, and only one spice - Salt. Everything is thrown into the pot, and cooked into a warm, comforting mush.
I think the key difference is that my mujadara is more akin to a polenta, than a curry.
To balance out the salty, creamy, mushiness of the mujadara, I like to top it with a salad of chopped tomato, cucumber, and sometimes pepper, that is drowned vinegar and tossed with mashed garlic. The vinegar gives the salad a bit of a "bite" that contrasts nicely with the smoothness of the mujadara.
So here's the dish - the ultimate comfort food: