| • | Take a large saucepan and heat up water in it.
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| • | Add lentils to it and bring in it to a boil.
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| • | Remove cooking pan from the heat up and set up aside for 10 minutes.
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| • | Rinse it below running water and drain.
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| • | In a heavy pan, heat up oil and fry rice and lentils on normal heat up for 2 minutes, until grains are well coated.
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| • | Add salt, pepper, cumin, turmeric and hot water to it and bring in it to a boil on high heat, stirring occasionally.
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| • | Cover the cooking pan tightly, reduce the heat up to low and cook for about 10 minutes.
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| • | Deep-fry the chopped up onion in 2 batches in red-hot oil until caramelized, keep stirring.
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| • | Garnish Mojadara with the deep-fried onions.
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| • | Serve it with yogurt.
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