Majadra Rice by Rukmini

Majadra Rice

Lentils:
3/4 cup green lentils
bay leaf
2 onions
olive oil
1 tsp. powdered cumin
salt, pepper to taste

Rinse the lentils. Pressure cook them with the bay leaf, till they are soft but not mushy. Do not add salt. Add salt to taste after the lentils are done. Remove the bay leaf.

Rice:
1 1/2 cups rice
2 Tblsp. olive oil
3 cups water, boiling
2 cloves garlic, peeled and crushed
salt

Rinse the rice and allow it to drain almost dry. Heat the oil gently and add the rice, stirring to coat the grains with oil. When the rice has become transparent, add the garlic. Stir half a minute, then add the salt and water.Bring to a boil, then cover the pot and lower the flame to the lowest setting. Cook the rice till all the water has evaporated and the grains are tender and separate.

Now slice the onions thinly. Fry them in the olive oil till they turn transparent and when the onions are done add the cumin and a little salt and pepper.

Fluff the rice with a fork. Combine the cooked lentils and the rice, mixing gently with the fork so as not to mash them. Stir some of the carmelized onion in.

(Add cinnamon also along with cumin powder if u like)