• Heat a wide pan and add about 3 tablespoon of oil. Sauté the onions until well caramelized and dark brown.
• Remove almost ¾th of the caramelized onions and drain it on a paper towel and keep aside.
• To the remaining onions in the pan, add about 3 cups of water and bring it to boil.
• To this add the washed and drained lentils.
• Once the lentils are ½ way done, add the rinsed and drained rice.
• Add the cumin powder and nutmeg powder to the boiling rice and lentil along with salt.
• Cook them until done (about 30 mins). Keep aside.
• In another pan boil about 3 cups of water and cook the elbow pasta until al dente. Drain and keep it aside.

To make the sauce –

• Heat a pan with about a tablespoon of oil. Add the chopped onion to it and sauté until translucent.
• Now add the garlic and sauté for 2 more mins.
• To this add the vinegar and bring it to a boil. Once the vinegar boils, add the canned tomato sauce along with salt and rest of the seasonings.
• Let the sauce boil and then simmer and reduce until it is thick (about 20 mins).

To assemble –

• Layer the rice and lentil on the bottom of the plate.
• Then add a layer of pasta.
• Add a layer of spicy tomato sauce.
• Top with caramelized onions and boiled chickpeas.
• Scoop a big spoonful of everything together and enjoy this tasty and delicious dish!!!