Instructions: Preparation: Finely chop the onion. Hard boil the eggs.

1. Heat the oil in a large pan and add the onion.

Cook over a low heat until golden brown.

Add spices, mustard seeds and cinnamon sticks and cook for 1 minute whilst stirring continously.

2. Add the rice and lentils and continue stirring. Pour in the water and bring to the boil. Reduce to a low heat and simmer, covered, for 40 minutes or until rice and lentils are tender. Stir through the eggs and toasted nuts.

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