Soak the lentils overnight.

Heat oil in Instant Pot using the saute function. Add the half moon sliced onions and saute until the onions caramelize. Remove the onions and keep them aside for garnishing.

In the same pot add the remaining oil and finely chopped onions and chopped garlic and saute.

Add the bay leaves, cumin, cinnamon, coriander powder, chili powder. Add soaked, drained lentils and rinsed rice to the pot.

Pour in either vegetable broth or water

Close the load and seal the vent.

Pressure cook for 6 minutes and allow pressure to naturally release.

Garnish with remaining caramelized onions and parsley.

Serve with yogurt or salad.

In a dutch oven or in a soup pot, heat the oil. Add the bay leaves , cumin, cinnamon, coriander powder, and chili powder and cook until fragrant.

Then add the finely chopped onions and garlic and saute until the onions become soft, fragrant and ready.

Next add in 4 cups of water and bring it to boil. Once the water starts boiling, reduce the heat to medium.

Add the presoaked lentils and rice, stir the onions lentils and rice. Cover with a lid and cook on low heat for until the water is absorbed. This should take approximately 25 minutes.

Meanwhile make the caramelized onions for the topping. Heat some oil in a skillet and add the moon shaped onions and cook on medium heat until they caramelize and the edges start getting crispy and dark.

Lastly when the lentils and rice are cooked, add the caramelized onions and topping and relish this Mujadara preparation.