5large red onions3 chopped into tiny pieces, 2 sliced into thin rings
4tablespoonsof olive oil
2teaspoonsof cumin seeds
2teaspoonturmeric powder
1teaspoonof ground coriander seeds
1teaspoonof cinnamon powder
2½teaspoonsof salt
½teaspoonof pepperfreshly-cracked, or ground
2cuplong grain Carolina rice or Basmati(see notes if you want to use brown rice)
1cupsliced okra(optional)
¼cupboiled chickpeasor from a can (optional)
¼cupvegetable oil (corn, peanut, or sunflower oil)
2tablespoonsof all-purpose flour
1teaspooncoarse sea saltfor the onion rings
cilantrofor garnishing
Instructions
Step 1: Boil lentils
In a medium pot, boil the lentils, in plenty of water (enough to cover it plus an inch [2.5 centimeters]), cooking over medium-high heat for 15 minutes, counting from when it starts to boil vigorously. Remove from the heat.With a colander, separate lentils from the liquid. Set both aside, but keep the liquid simmering.
Step 2: Brown chopped onions
Heat the olive oil over low heat in a heavy skillet. Add the cuminturmeric, coriander seeds, cinnamon, salt, and ½ teaspoon of pepper, and cook and stir for a minute to toast lightly.Increase heat to medium and stir in the choppedonion (set aside the onion rings for later use) and continue cooking and stirring until they are cooked through and have a golden-brown color (but not burnt).
Step 3: Cook the rice
Add the rice and the boiled lentils, and stir, mixing until the grains are coated with oil. Add 3 cups of the liquid in which the lentils boiled (include water if you don't have enough of it).Simmer until almost all the liquid has evaporated, stirring often to prevent the rice from sticking to the bottom. Mix in okra and chickpeas. Cover with a tight-fitting lid and lower heat to low. Cook for 20 minutes. Uncover the rice and stir; the rice should be cooked through but firm and with a little bite. If needed, cover and simmer for another 10 minutes. Fluff the rice with a fork.
Step 4: Season the onion rings
While the rice simmers, mix the flour and coarse salt, and coat the individual onion rings with it.
Step 5: Fry the onion rings
Heat the vegetable oil over high heat in a small saucepan. Lower a small batch of onions into the oil using a slotted spoon.Fry the onions until they turn golden brown. Rest on a paper towel to absorb excess grease. Repeat with the rest of the onion slices until you have fried it all.
Step 6: Serve
Serve the rice on a shallow serving bowl or large flat plate, and garnish with fried onions sprinkled with plenty of black pepper (to taste), and cilantro.
Cook's notes
If you want to use brown rice, soak the rice for two hours prior to starting, and drain all water beforehand. You can use this water if you don't have enough from boiling the lentils.