125 g (4 oz) yellow split lentils, rinsed and drained
600 ml (1 pint) hot vegetable stock
6 tablespoons finely chopped coriander leaves
salt and pepper
Heat the oil in a heavy-based saucepan, add the onion and crispy onions and cook over a medium heat for 1–2 minutes, then add the spices and cook for a further 2–3 minutes until fragrant. Add the rice and lentils and stir to coat well for 1–2 minutes.
Pour in the stock, add the coriander and season well. Bring to the boil, then reduce the heat to low, cover tightly and cook for 10 minutes. Remove from the heat and leave to stand, covered, for 10 minutes.
Spoon into bowls and serve with pickles, poppadums and yogurt, if liked.