Lentils and Rice with Yoghurt (Mudardara)

Step 1
In a bowl cover the basmati rice in water and set aside.

Step 2
Dice the onion finely and place in a large pot on medium heat with a drizzle of olive oil, stirring until translucent and cooked. Add lentils and cumin and mix through for 2 minutes on medium heat.

Step 3
Then add 4 cups of water, bay leaves and bring to boil for 10 minutes until lentils have absorbed some of the water but not fully cooked.

Step 4
Drain the rice and rinse, then add to the pot of lentils with an extra 1 cup of water and salt and stir together. Cover the pot and let it simmer on low-medium heat for an additional 20 minutes until most of the water has been absorbed. Check on the rice and occasionally stir through only if it’s sticking to bottom.

Step 5
Once the rice has cooked through, remove from heat and let sit, covered, for an additional 10 minutes, so the rice can steam and absorb the remaining liquid.

Step 6
Meanwhile, in a separate pan heat about 1 tbsp of olive oil and add the sliced onion, season well with salt and pepper and cook until caramelised.

Step 7
Serve your rice with a topping of caramelised onions, dill, lemon and yoghurt and enjoy!