This simple dish sometimes called Moudardara is truly one of my favorite as it was one of my mom’s signature dishes. The sweetness of caramelized onions and earthy flavors of lentil and cumin come together creamy with melted rice. 

Ingredients:

• 3 large onions
• 1 cup brown lentils, rinsed
• ¼ cup rice, washed and rinsed
• 1/3 cup olive oil
• 4 cups water
• 1 tablespoon cumin
• 1 tablespoon cornstarch or flour
• Salt, to taste

Cooking Instructions:

1. In a large pot over high heat, combine lentils, rice, cumin, and salt with water. Bring to a boil, reduce the heat, and let it cook uncovered for about 25 minutes, stirring occasionally.
2. Chop and dice two of the onions.
3. Slice one onion into thin slices and keep it separate. Mix the slices with flour or cornstarch, ensuring they are well coated.
4. Heat oil in a frying pan and add the chopped two onions. Stirring occasionally, let them cook until golden brown.
5. In the same oil, fry the other batch of onions, making sure they are not crowded. Once they turn golden brown and crispy, set them aside for garnish.

To Serve:

• Once the lentils are cooked, pour them into a deep serving bowl or individual bowls.
• Garnish with the fried onions and their oil.
• Serve with salad or yogurt. Don’t forget the pickles; they are a must.

Enjoy this simple and delicious dish that combines the sweetness of caramelized onions with the earthy flavors of lentils and cumin, all coming together with creamy melted rice. It’s a cherished family recipe that’s sure to satisfy.