-
1
Place the lentils in a small saucepan, cover with plenty of water, bring to a boil and cook for 12-15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.
-
2
Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 tsp salt and mix well with hands. Heat the oil in a heavy saucepan over high heat. Add the onion and fry for 5-7 minutes until the onions take on a golden brown color and turn crispy. Remove with a slotted spoon and let drain on paper towels.
-
3
Wipe the saucepan clean and add the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, allspice, cinnamon, sugar, 1/2 tsp salt, and plenty of black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.
-
4
Remove from heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.
-
5
Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the remaining fried onions.
