Wash the lentils in a sieve under running water.
Soak the lentils in enough warm water for 30 minutes.
Wash the rice and soak it in the measured water or vegetable stock.
Peel and cut the onions into thin vertical slices.
Heat oil in a wide pan over medium heat.
Add the sliced onions and ¼ tsp salt from the measured amount. Lower the heat.
Allow the onions to become brown or caramelize. Make sure you stir the onions frequently so that they brown evenly. This will take about 10 minutes.
When the onions have caramelized, use a slotted spoon and remove half of them. Set it aside for topping.
To the remaining onion in the pan add garlic and cumin seeds. Stir for 30 seconds.
Drain the water out from the lentils if there is any. Add the lentils to the caramelized onions in the pan.
Add rice along with the stock or water.
Add the spices and salt.
Mix well. Increase the heat to medium.
Cover the pan and allow the rice and lentil to cook for 25 -30 minutes or until both are cooked.
Garnish the rice with the caramelized onion that was set aside and some mint leaves.
Serve with some yogurt and salad.