1. Sauté the onion in half the oil until glossy. Pour about 80ml boiling water into the pan and reduce completely; continue frying the onion until it has browned.
2. Add the rest of the oil and stir in the garlic, ginger, chilli, turmeric, tomato paste and rice. Fry for a minute or two until all the rice is coated with oil.
3. Stir the lentils and stock into the pan and bring to the boil. Reduce the heat to low, cover with a lid and steam until the rice is just cooked (about 12 minutes). Turn off the heat and let the pan stand for another 5 minutes.