Lemony lentils and rice with caramelized onions

Directions:

1. Bring a large pot of salted water to a boil. Meanwhile, place ½ cup raisins in a small bowl. Squeeze in the juice from one half of lemon and pour 1 Tbsp. very hot water over. This will plump them up. Stir to combine; set aside until ready to use.
2. Caramelize the onions. Sprinkle onions with ½ tsp. sugar, which increases caramelization.
3. Meanwhile, add 1 cup green gram split to boiling salted water. Stir occasionally, cook al dente, 20–25 minutes. Drain and set aside. Wipe pot dry.
4. Heat 2 Tbsp. olive oil in same pot over medium-high until hot. Add ¼ tsp. ground cinnamon, 2 tsp. ground coriander, and 2 tsp. ground cumin and cook, stirring, until fragrant and a shade darker, about 30 seconds.
5. Add rice and salt and stir to coat the rice in the spices, about 30 seconds. Pour in 1½ cups water and bring to a boil. Reduce heat to the lowest setting, cover with lentils in an even layer, and cover pot. Cook, undisturbed, until water is absorbed, about 15 minutes. Fluff with a fork and cover pot again.
6. Add raisins (and any liquid in bowl) to your caramelized onions and stir to combine. Transfer onion mixture to pot with rice. Add half of fried shallots and juice from the remaining lemon half. Stir to combine, season with salt, and keep covered until ready to use.
7. Now the finishing touches. Coarsely chop ½ cup parsley leaves with tender stems. Mix ½ cup plain yogurt and remaining 1 Tbsp. olive oil, ¼ tsp. coriander, and ¼ tsp. cumin in a small bowl. Season with salt and pepper.
8. Transfer mujadara to a platter. Top with parsley and remaining fried shallots. Serve with yogurt.