Lentils and Rice with Yoghurt (Mudardara)

In a bowl cover the basmati rice in water and set aside.

Dice the onion finely and place in a large pot on medium heat with a drizzle of olive oil, stirring until translucent and cooked. Add lentils and cumin and mix through for 2 minutes on medium heat.

Then add 4 cups of water, bay leaves and bring to boil for 10 minutes until lentils have absorbed some of the water but not fully cooked.

Drain the rice and rinse, then add to the pot of lentils with an extra 1 cup of water and salt and stir together. Cover the pot and let it simmer on low-medium heat for an additional 20 minutes until most of the water has been absorbed. Check on the rice and occasionally stir through only if it's sticking to bottom.

Once the rice has cooked through, remove from heat and let sit, covered, for an additional 10 minutes, so the rice can steam and absorb the remaining liquid.

Meanwhile, in a separate pan heat about 1 tbsp of olive oil and add the sliced onion, season well with salt and pepper and cook until caramelised.

Serve your rice with a topping of caramelised onions, dill, lemon and yoghurt and enjoy!