Ingredients
- 1 ¼ cups brown lentils
- 4 medium onions, peeled and sliced thinly
- 3 Tbsp. flour
- ½ tsp. salt
- ¼ cup sunflower oil
- 1 cup brown rice
- 2 tsp. cumin seeds
- 1 ½ Tbsp. coriander seeds
- ½ tsp. ground turmeric
- 1 ½ tsp. ground allspice
- 1 ½ tsp. ground cinnamon
- Freshly ground black pepper
- 1 tsp. sugar
- 2-3 cups water
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Instructions
- Cover lentils with water and boil 12-15 minutes, until soft. Drain.
- Dredge onions in flour and half of salt. Heat the oil in a heavy-bottomed pan and cook the onions until nicely caramelized, adjusting heat to prevent burning.
- When onions are crisp and browned, remove them from the pan and drain off all but 1-2 tablespoons of any remaining oil. Add the rice, spices, sugar and remaining salt. Stir to mix and add water.
- Bring to a boil, cover with a lid and simmer over very low heat for 30 minutes. Add lentils and continue to cook for 15 minutes.
- When the rice is nearly tender, remove from heat and allow to rest 10 minutes, covering with a towel to absorb condensation.
- Gently stir in half of the onions. Serve and use the remaining onions for garnish.