Nigella Lawson Caramelized Onion & Lentil Pilaf - cooking recipe

Ingredients

1 onion, peeled, halved and thinly sliced into half-moons
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves
1/2 teaspoon mustard seeds
4 dried curry leaves (optional)
2 teaspoons salt
fresh ground black pepper
1 cup green lentil (french green is suggested)
1 cup basmati rice

Preparation

In a large heavy-based saucepan, heat over medium heat.
Add onion slices, and saute until softened and deep golden brown.
Remove half the onions and set aside.
Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves.
Add salt, and season with black pepper to taste.
Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water.
Drain, then add to pan.
Add 4 cups water, raise heat, and bring to a boil.
Cover, reduce heat to very low, and cook for 15 to 20 minutes.
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.
To serve, fluff pilaf with a fork, and transfer to a serving bowl.
Garnish with reserved onions.