Rinse lentils and soak in cold water for one hour.
Rinse long grain rice and drain well.
Cut halved onions into thin slices. Heat the oil in a saucepan and fry the onion strips until golden. Remove, drain (return the drained oil to the saucepan) and keep warm.
Mix the well-drained lentils and long-grain rice with the oil and roast, stirring, for about five min, until the fat is absorbed. Add spices, salt and pepper.
Add boiling water # it should be about two inches above the ingredients.
Stir well, bring to a boil once, and simmer gently over fairly low heat with the lid closed for about half an hour.
If necessary, add a tiny bit more water # the dish should be slightly wet, not dry.
Bring to table garnished with roasted onions and halved eggs.
Heidi: For the non-vegetarians among the lovers of Indian cuisine: grilled sausages also taste very good with this dish…
Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!
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