Ingredients

1 cup rice

1/3 cup lentils

1/2 cup sliced onion

1-tsp. cumin seeds

1/2 inch cinnamon stick

2 cloves

1 brown cardamom pods, split or bruised

10-12 peppercorns

Method

Rinse rice and lentils separately, then soak them in 2 1/2 cups of water for 20-25 minutes.

Drain them well and put off to side.

Slowly dry-fry onions, in heavy saucepan.

When they begin to caramelise and brown, and exude moisture, add cumin, cinnamon, clove, cardamom, and peppercorns. If they stick, add a little water.

Stir until onions are golden brown.

Add 2 1/4 cups off water and put in lentils first.

Let it come to a boil, reduce heat to a minimum, cover and cook 10 minutes, add drained rice, stirring gently to mix lentils and rice together.

Cover and continue cooking for 20-25 minutes, let stand 3 or 4 minutes before serving.

Cooks Comments and Tips

.