250 ml sunflower oil
4 onions, finely sliced
Generous handful plain flour, well seasoned with salt
200g green or brown lentils
2 Tablespoon Olive oil
2 Tablespoon Cumin Seeds
2 Tablespoon Corander sees
1/2 Teaspoon Turmeric
2 Teaspoon Ground Cinnamon
250 grams Basmati rice
Large pinch caster sugar
Small bunch fresh coriander chopped
Heat the sunflower oil in a large, heavy-based frying pan until it shimmers. Rub the onions in the flour to coat them, then add in batches to the hot oil – it should sizzle as they go in – and cook for 3-4 minutes until golden and crisp. Set aside on a plate lined with kitchen paper.
Cook the lentils according to the pack instructions for a minutes less than the time stated (they should still be firm), then drain, drizzle with a little olive oil and set aside.
Heat 2 tablespoon of olive oil in a large frying pan, then add the cumin and coriander seeds. Cook, stirring, over a medium heat, until the spices become fragrant, then add the turmeric and cinnamon and cook for another 2 minutes. Add the rice and sugar, stirring to coat it in the spices, season well with salt and pepper, then add the lentils and 700ml water. Bring to a simmer, turn the heat down, cover and bubble gently for 15 minutes or until the rice is tender.
Pour on a serving bowl and cover with crispy onions.
You can serve with Garlic Yogurt – Simply chop a garlic clove in a small yogurt jar, pour 1 tablespoon of olive oil, a little chopped parsley.
Mix well and serve with the hot rice.