Rinse the lentils well and cook them in a pot with water.

Add the salt and black pepper, then add the bulgur to the lentils and stir.

Pour in 1 1/2 cups hot water (about 360 ml), bring to a boil, then reduce the heat, cover, and let it cook until the water is absorbed.

In a separate pan, sauté the onions in the clarified butter or ghee until they turn light brown.

Set the onions aside. Sauté the mujadara in the remaining clarified butter or ghee. When serving, top the mujadara with the sautéed onions.