Ingredients:

• 2 Cups Rice
• 1 Cup Toor Dal (Red Gram split)
• 2 Onions
• 1 tsp Jeeram (Cumin Seeds)
• 1 tsp Turmeric Powder
• 1 tsp Red Chili powder
• 1 tsp Ginger and Garlic paste
• 1 tsp Green chili paste
• 2 tbsp Butter
• 1 Tomato
• 1 Potato cubed and deep fried(can be substituted with fried bread pieces)
• Salt
• 1 tsp Garam Masala Powder
• Coriander Leaves, Chopped
• Mint Leaves, Chopped
• 1 tbsp Ghee

Method:

• Soak Rice for an hour and cook till half done.
• Soak dal for 2 hrs and half cook with a pinch of turmeric powder.
• Heat ghee and add a tsp of jeeram.
• Add the chopped onions and fry for sometime.
• Add red chilly powder, turmeric powder, ginger paste, garlic paste and green chilly paste, and fry.
• Add chopped tomatoes and fry until the moisture evaporates.
• Now add the cooked toor dal, fried onions, garam masala powder, potatoes/bread, salt, chopped mint leaves and mix well.
• In a kadai spread half of this mixture and spread a layer of cooked rice on top of that.
• Add some butter, sprinkle garam masala and chopped pudina leaves.
• Over this spread the other half of the mixture and on it spread the rice and add butter, garam masala.
• Garnish with chopped coriander leaves.

Ingredients:

• 300g potatoes , cut into small pieces
• 2 onions , sliced
• 2 garlic cloves , crushed
• 1 tsp olive oil
• 1 tsp each ground coriander , turmeric and mild chilli powder
• 1 tbsp cumin seeds
• 410g tin chickpeas , drained and rinsed
• 2 tbsp tomato puree
• 200g baby spinach
• small bunch coriander leaves chopped

Method:

• Boil the potatoes in salted water until just tender.
• While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins.
• Add all the spices, then fry for 1 min more.
• Stir in the chickpeas and tomato purée with 400ml water,
  then turn the heat up and bubble for a few mins.
• When the potatoes are ready, drain and add to the pan.
• Cook for a few mins until the sauce is thick, stir in the spinach, then season.
• When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.

Ingredients:

• Chana dal (Kadalai paruppu)- 1 cup
• Onion- 1
• Small onion- 7 to 10
• Green chili- 2
• Curry leaves- few
• Cloves- 2
• Cinnamon- 1 small piece
• Cumin seeds- 1/2 tsp
• Fennel seeds- 1/2 tsp
• Salt- to taste
• Oil- to fry

Method:

• Soak Chana dal for 2 hours. Cut Onion, Small onion and Green chili. Keep all this aside.
• Grind Chana dal, Cloves, Cinnamon, Cumin seeds, Fennel seeds and Salt without adding any water.
• Mix Onion, Small onion,Green chili and Curry leaves with ground items.
• Take a small amount of mix, flatten it lightly and shape them into round.
• Drop it carefully into hot oil, turning once in a while, deep fry till golden brown