Heat olive oil in a pan.

Add crushed garlic and diced hot red chillies.

Fry for 2 minutes.

Add chopped tomatoes, water, cider vinegar, salt, and cumin.

Bring to a boil.

Reduce heat and simmer for 20 minutes, until slightly thickened.

Remove from heat and stir in chopped coriander leaves.

Taste and adjust seasoning as needed (salt, pepper, or coriander).

Wash green lentils under cold water.

Transfer lentils to a large saucepan, cover with cold water, and bring to a boil.

Reduce heat and simmer for 25 minutes, until lentils are tender but not mushy.

Drain lentils in a colander and set aside.

In a large bowl, wash and drain basmati rice.

Melt unsalted butter in a large pan over medium heat.

Add vermicelli noodles (broken into 4cm pieces).

Stir and fry until golden brown.

Add rice and stir to coat in the butter.

Add chicken stock or water, grated nutmeg, ground cinnamon, salt, and pepper.

Bring to a boil, cover, reduce heat to its lowest setting, and simmer for 12 minutes.

Turn off the heat, remove the lid, cover with a clean tea towel, and put the lid back on.

Leave for about 5 minutes.

Heat olive oil in a large frying pan.

Sauté thinly sliced onions over medium heat for about 20 minutes, until dark brown.

Drain onions on kitchen paper.

Gently break up the rice with a fork.

Add lentils and most of the onions, reserving a few for garnish.

Taste, adjust for seasoning, and pile high on a platter.

Top with the reserved onions and serve hot with the sauce.