BROWN LENTILS: 1 CUP
OLIVE OIL: 1/2 CUP
ONION : 3 MEDIUM (Thinly Sliced)
BASMATI RICE: 1 CUP
CUMIN SEEDS: 1 TSP
CORIANDER SEEDS: 1 TSP
CHILI POWDER: 1 TSP
TURMERIC POWDER: 1TSP
CUMIN POWDER: 1 TSP
ALLSPICE POWDER: 1TSP
SALT: TO TASTE
LENTIL STOCK( Stock saved from boiled lentil): 3 CUPS
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 a 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 very hot, carefully add sliced onion.
Fry for seven to 10 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. Place over medium heat and toast the seeds 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 a 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.