In large saucepan with water, bring lentils to boil. Remove pan from heat and
let lentils sit 10 minutes, covered. Transfer to colander; rinse under running water
and drain thoroughly.
In heavy pan, heat oil. Sauté rice and lentils over medium heat for 2 minutes,
until grains are well coated. Add salt, pepper, cumin, turmeric and warm water.
Bring to boil over high heat, stirring occasionally.
Reduce heat, cover pan tightly, and leave on low heat for 10 minutes.
Deep-fry sliced onion in 2 batches in hot oil until caramelized, stirring occasionally
and watching carefully so onions don't burn; this will take about half an hour.