Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     vegetable oil
                        oil -- for frying
   1      pound         onions -- sliced thin
   1      cup           lentils -- picked over &
                        -- rinsed
   1      cup           unconverted long-grain rice
   2      cups          water
   2      teaspoons     curry powder
     1/8  teaspoon      cayenne
   1      teaspoon      salt
     1/2  cup           loosely packed flat-leaf parsley leaves

Preparation:

Inspired by an Indian rice-and-lentil dish called khitchari. In a large skillet heat 1/4 inch oil over moderately high heat until hot but not smoking. Fry onions in batches, stirring occasionally, until golden brown. Transfer onions with a slotted spoon to a tray and sprinkle with salt to taste. Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer until just tender, about 15 minutes. While lentils are cooking, in a small (1 1/2- to 2-quart) saucepan cook rice in 2 teaspoons oil over high heat, stirring, for 1 minute. Add water, curry powder, cayenne, and salt and boil rice, uncovered, stirring occasionally, until surface is covered with steam holes and grains on top appear dry. Reduce heat as much as possible and cover pan with a tight-fitting lid. Cook rice 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Transfer rice to a bowl and fluff with a fork. Add lentils, drained in a sieve and rinsed gently, and parsley and toss mixture well. Serve topped with onions. The mixture may be made 1 day in advance and kept covered and chilled. Serve warm or at room temperature.