Lentils and Rice with Crispy Onions
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
- 1 cup Brown lentils
- 1 cup Basmati rice
- 1/2 cup Olive oil
- 3 medium Onion (Thinly Sliced)
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 1 stick Cinnamon
- 1 tsp Chili powder
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Allspice powder
- To taste Salt
- 3 cups Lentil stock (Stock saved from boiled lentil)
Soak lentil for 2 to 3 hours. Drain and wash thoroughly.
Throw the lentils into a medium saucepan. Fill with enough water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to simmer and cook until the lentils are tender but not mushy about 20 minutes.
Drain into a colander and save the stock which we will use for cooking later.
Meanwhile, finely slice the onion and sprinkle with a dash of salt.
Next Heat the oil in a medium-size heavy-based saucepan. When hot, carefully add sliced onion. Fry for 10-15 minutes, stirring occasionally with a wooden spoon until the onion takes on a nice brown color and turns crispy. Use the spoon to transfer the onion to a colander.
Heat a pan and drop in the cumin and coriander seeds and cinnamon stick. Place over medium heat and toast for a minute or two, until they release those distinctive aromas.
Add the rice, olive oil (use the same oil which you used for frying onions), chili powder, turmeric, cumin powder, allspice, a teaspoon of salt. Stir to coat the rice with oil, then add the cooked lentils and stock water.
Bring to boil, cover and simmer on very low heat for 15 minutes. Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Taste the rice for seasoning.
Serve with the caramelized onions, pine nuts, and some fresh coriander.