Wash and soak lentils in water for 10 minutes.
In a deep bowl, add the sliced onions and cover with the flour.
Mix well, making sure to incorporate the flour into the onions.
In a deep-frying pan, heat up the oil and slowly fry the onions.
It’s advisable to fry on a medium heat until nice and crispy, stirring constantly. Drain the onions and reserve the frying oil.
Drain the soaked lentils and rinse. Then add to a small saucepan and cover with fresh water. Add to it two cloves of garlic and ½ a tablespoon of cumin. Cook for 10 minutes.
Meanwhile, thoroughly wash the rice until the water runs clear, and drain. Then, in a medium-sized pot, heat about 2-3 tablespoons of the onion frying oil, then add the rice.
Stir constantly until the rice is dry, then add the halfway cooked lentils.
Mix well to incorporate, then add 1 teaspoon of salt.
Cover with hot water and bring to a boil.
Once it starts to boil, cover the pot and bring the heat to the lowest setting. Cook for 15-20 minutes or until rice is cooked and fluffy.