Measurements

• 1 cup Rice
• 1 cup Lentils
• 1 cup Chickpeas
• 1 cup Macaroni
• 2 cups Tomatoes
• 2 Onions
• 3 cloves Garlic
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Cinnamon
• 1/4 tsp Cardamom
• 2 Bay Leaves
• 1/2 tsp Chili Powder
• Salt to taste
• Pepper to taste
• 2 tbsp Oil
• 2 tbsp Vinegar

Preparation Method

• Cook the rice according to package instructions and set aside.
• In a separate pot, cook the lentils until tender, then drain and set aside.
• Cook the macaroni according to package instructions, drain, and set aside.
• In a large pan, heat oil over medium heat.
• Add sliced onions and sauté until golden brown.
• Add minced garlic, cumin, coriander, cinnamon, cardamom, bay leaves, chili powder, salt, and pepper to the onions.
• Cook for 2-3 minutes until fragrant.
• Add chopped tomatoes to the pan and cook until they break down into a sauce.
• Stir in the cooked lentils, chickpeas, and vinegar.
• Mix well and let simmer for 5 minutes.
• To serve, layer the rice, macaroni, and lentil-chickpea mixture on a plate.
• Top with additional fried onions if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.