Instructions

Bring 4 cups of water to a boil. Add 2 tsp salt to the boiling water, then add the lentils. Reduce heat to medium and simmer lentils until tender (about 15 minutes). Remove from heat and drain, then with cold water.

While lentils cook, heat oil in a a large skillet over medium-high heat. Add cumin seeds and 1/4 tsp cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken slightly, about 1 minute.

Add the onions, sprinkle with salt and cook about 15 minutes, until they turn dark caramel brown. Remove half the onions and set aside.

Add the rice to the skillet and cook, stirring often until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water, lemon and bay leaves, and 1 1/2 tsp of salt; bring to a boil.

Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender.

Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.

Garnish with reserved caramelized onions and serve with 1/4 cup yogurt.

Serves 4