Rice with Moong Dal

• 1 1/2 cups basmati rice
• 1/2 cup hulled and split moong dal
• 3 tablespoons olive or canola oil
• 1/2 teaspoon whole cumin seeds
• 1 small onion, cut into fine half rings
• 1 teaspoon salt

1. Combine the rice and dal.
2. Wash gently in several changes of water.
3. Drain.
4. Cover generously with fresh water and leave to soak for 2 hours.
5. Drain well.
6. Pour the oil into a largish, heavy pan and set over medium-high heat.
7. When hot, put in the cumin seeds and, a few seconds later, the onions.
8. Stir and fry until the onions have turned reddish brown.
9. Now add the drained rice and dal.
10. Stir very gently for a minute.
11. Add the salt and 2 2/3 cups water.
12. Bring to a boil.
13. Cover tightly, turn heat to very, very low, and cook gently for 25 minutes.

basmati rice, moong dal, olive, cumin seeds, onion, salt

Taken from www.epicurious.com/recipes/food/views/rice-with-moong-dal-373862 (may not work)