Ingredients
Cook each of the following ingredients separately with enough salt, and keep aside.
Cook whole masoor, chickpeas, vermicelli and macaroni together (until al dente).
In a pressure cooker, heat 1 tablespoon cold pressed sunflower oil.
Add the basmati rice, 1 teaspoon pepper powder, half teaspoon coriander powder and roast everything for 5 mins.
Add the water, shut the pressure cooker and let it cook well.
After cooking the rice, add the cooked whole masoor, mix together well and keep aside.
Fry the thinly sliced onion in sunflower oil and keep aside.
Grind the tomatoes to make a smooth paste.
Heat 2 tablespoons extra virgin olive oil, add the crushed garlic and saute it until it is golden brown.
Add the coriander powder, pepper powder, quickly saute and add the tomato paste and salt.
Cook on low flame until the raw smell of tomato has gone and the sauce has thickened well.
Heat 2 tablespoons extra virgin olive oil on low flame, add the crushed garlic and saute it until it is golden brown.
Add the cumin powder and saute it quickly before it burns.
Remove from heat, add another 2 tablespoons of extra virgin olive oil, vinegar, water, salt and mix it well.
Take a large plate to serve. Take a small plate and fill it with the basmati rice, masoor mixture and press it well.
Invert the small plate over the center of the large plate to place the bottom layer comprising of the basmati rice and masoor mixture. (Remove the inverted small plate.)
On the bottom layer, place a layer of the cooked macaroni and on top of it place a layer of the cooked roasted vermicelli.
On top of this, add a layer of the tomato sauce and on top of it, place a layer of the cooked kabuli chana/chickpeas.
Finally, on top, place a layer of the fried onions, and pour the cumin sauce on all the layers as much as required, and serve the dish.