Heat oil in large frypan or saucepan. Add onion and stir over low heat until soft. Add garlic and cook, stirring for another minute.
Add spices and mustard seeds and cook for a further minute, stirring continuously until aroma is released.
Stir in rice and lentils. Add stock and bring to the boil. Reduce to low heat and simmer, covered, for 40 minutes or until rice and lentils are cooked.
Stir through nuts and currants, season to taste and serve.