1. In a large heavy-based saucepan, heat over medium heat. 2. Add onion slices, and sauté until softened and deep golden brown. 3. Remove half the onions and set aside. 4. Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. 5. Add salt, and season with black pepper to taste. 6. Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. 7. Drain, then add to pan. 8. Add 4 cups water, raise heat, and bring to a boil. 9. Cover, reduce heat to very low, and cook for 15 to 20 minutes. 10. Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes. 11. To serve, fluff pilaf with a fork, and transfer to a serving bowl. 12. Garnish with reserved onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
