Slice the onions for the topping into thin strips. Coat them well with the flour and cornstarch, then shake off any excess.

Heat oil thoroughly in a pan and fry the coated onions until golden brown.

Once browned, remove the onions and place them on paper towels to drain. Rinse the rice and lentils well and drain thoroughly.

Chop the onions for cooking into small pieces. Heat the butter or ghee in a pot, then add the chopped onions and sauté until soft.

Add the lentils and 1/2 cup hot water (about 120 ml). Cover and let the lentils absorb the water.

Stir, then add the rice, cumin, hot water, and salt to taste. Add enough hot water to cover the mixture by about 1/2 inch (about 1.25 cm).

Stir well, cover, and let the mixture absorb the water.

Uncover, stir again, then cover and cook on low heat until fully cooked. Serve hot, topped with the fried onions.