Boil the red lentils in water for about 25 minutes. In another pot, boil 60 g of basmati rice. Once boiled, drain and reserve. Separately, heat some oil in a large pot. Add the grated onion and sauté. Then, add the minced garlic and ginger and sauté for another minute. Add the chopped tomato and mix all together for 2 more minutes. Then add the salt, spices (curry, chili powder and turmeric) and stir briefly. Add this mix to the lentils and mix all together. Cover and simmer over a low heat for about 10 minutes. Place the rice on one side of a medium bowl with the lentils on the other. Chop the walnuts and pecans and place them in the middle of the bowl with the dates.