Rice and Lentils w/ crispy onions (Mujaddara)

Step 1: To make the yogurt sauce in a bowl whisk all ingredients (yogurt - salt) together and refrigerate until serving time.

Step 2: To make the rice and lentils over high heat add 4 cups of water, lentils and 1 teaspoon salt to a boil in a saucepan. Reduce to low and cook for 15-20 minute or until lentils are tender; drain and set aside. While the lentils are cooking place rice in a bowl and cover with hot water (you need 2 inches of water) and let stand for 15 minutes.

Step 3: Stir rice to release any extra starch and then pour off the water, leaving rice in the bowl. Add cold water to rice and then pour off the water. Repeat adding and pouring off cold water for 4 or 5 times, until the water runs clear. Drain rice using a fine mesh strainer.

Step 4: In a Dutch oven over medium heat add reserved onion oil (or other oil), garlic and spices (coriander - cayenne) and 1/4 teaspoon pepper and cook for a few minutes or until it is fragrant. Add rice and cook, stirring occasionally for 3 -5 minutes. Stir in sugar, 2 1/4 cups water and 1 teaspoon salt and bring to a boil. Stir in lentils and reduce heat to low, cover and cook for 10-15 minutes or until all liquid is absorbed. Remove from heat.

Step 5: Off heat, remove lid, fold a dishtowel in half and place the towel over the pot; replace like. Let stand for 10 minutes. Fluff rice and lentils with a fork and stir in cilantro and half of the crispy onions. Transfer to a serving dish and top with the rest of the crispy onions and serve with the yogurt sauce passing separately.