Caramelized onion and lentil pilaf

3 tablespoons ghee (clarified butter) or vegetable oil

1 onion, peeled, halved and thinly sliced into half-moons

½ teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

2 cloves

½ teaspoon mustard seeds

4 dried curry leaves, optional

2 teaspoons salt

Freshly ground black pepper

1 cup French green lentils

1 cup basmati rice

In a large heavy-based saucepan, heat ghee over medium heat. Add onion slices, and saute until softened and deep golden brown. Remove half the onions and set aside.

Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. Add salt, and season with black pepper to taste.

Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. Drain, then add to pan. Add 4 cups water, raise heat, and bring to a boil. Cover, reduce heat to very low, and cook for 15 to 20 minutes. Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.

To serve, fluff pilaf with a fork, and transfer to a serving bowl. Garnish with reserved onions.

Time: 40 minutes

Nutrition facts per serving: 289 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 44 g carbohydrates, 11 g protein, 781 mg sodium, 10 g fiber