A rice, lentil, and crispy onion comfort dish.
FOR THE YOGURT SAUCE: Whisk all ingredients together in bowl and refrigerate until ready to serve.
1. Toss onions and salt together in large bowl. Microwave for 5 minutes. Rinse thoroughly, transfer to paper towel-lined baking sheet, and pat dry.
2. Heat oil in Dutch oven over high heat. Fry onions for 25 to 30 minutes until golden brown. Drain and set aside. Reserve oil.
3. Meanwhile, place rice in medium bowl, cover with hot tap water by 1 inch, and sit for 15 minutes. Drain and set aside.
4. Boil lentils in 4 cups water for 15 minutes. Drain and set aside.
5. Combine reserved oil with garlic, coriander, cumin, cinnamon, allspice, cayenne, and half teaspoon pepper in now-empty pot. Cook for 30 seconds.
6. Stir in 2.25 cups water, sugar, and salt; bring to boil.
7. Stir in lentils, lower heat, cover, and cook for 12 minutes until liquid is absorbed. . Off heat, cover with towel and let sit for 10 minutes.
8. Fluff with fork, stir in cilantro, and half of onions.
9. Serve with yogurt sauce and remaining onions.
Large green or brown lentils both work well; do not use French green lentils or lentilles du Puy. Long-grain white, jasmine, or Texmati rice can substitute for basmati.
ATK - The Complete Mediterranean Cookbook