Cut onions into small cubes and pan fry with 2 tablespoons of vegetable oil until golden.
Bring 2 cups of water to a boil adding salt in a non-stick pot. Once boiling, add lentils and allow to cook for 5 – 6 minutes.
Add tumeric to onions, then sliced almonds. Reduce the temperature and allow to sit for a minute or two.
Add rice to lentils and remainder of water and vegetable oil. Set on medium heat (3/5). Leave on for 10 – 15 minutes until water has completely evaporated.
Add raisins to almonds and remove pot from heat completely.
Once water has evaporated from rice, add sliced almonds to pan. Reduce the temperature to 2/5. Wrap a kitchen towel around the lid of the pot, allowing it to absorb extra moisture from the rice. Leave pot on stove for 5 minutes.
Ready to serve. This dish is frequently served with fresh herbs like parsley and radishes.