### TranslatedIngredients: 1 cup Rice - long grain,1 cup Masoor Dal (Whole),3 Red onion - thinly but evenly sliced,1 Bay leaf (tej patta),1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Whole Black Peppercorns - crushed,1/2 teaspoon Red Chilli powder - (optional),1/4 cup Extra Virgin Olive Oil,Salt - to taste,Pine nuts - or raisins for garnishing (optional),Lemon juice - from one large lemon ### PrepTimeInMins: 180 ### CookTimeInMins: 45 ### TotalTimeInMins: 225 ### Servings: 3 ### Cuisine: Middle Eastern ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Mujaddara, wash and soak the masoor/lentils in water for 3-4 hours.Drain and wash them once again, place them in a saucepan and cover with adequate water to cook them. Place the saucepan on the heat and allow them to cook till softened, al dente.Meanwhile, heat oil in a wide flat bottom skillet. Add the onions to it and saute on a medium to low flame fry them till golden and crispy (this will take 20-25 minutes of gently sauteing).Drain the onions with a slotted spoon onto absorbent paper and set aside until later use.Retain 1 tablespoon oil in the skillet and take out the rest. Add the cooked lentils, spices, salt and half the onions to the oil in the skillet. Toss together to mix.Add the rice and toss once again. Add about 2-2 ½ cups water or vegetable stock (use leftover liquid from cooking the lentils, if any).Cook covered till the rice is just cooked, until the grains are soft to bite but grains remain separate and not mushy. Take the rice out in a serving plate and garnish with the rest of the fried onions and pine nuts.Drizzle lime juice, just before serving.Serve Mujaddara along with Fattoush With Za'atar, Sumac and Pomegranate Molasses and spiced yogurt or Grilled Aubergines with Tzatziki for a weeknight dinner.