Instructions:

Brinjal and Onion Chips

1. Sprinkle salt over the brinjal & onion slices. Leave to stand for 10 minutes. Rinse and pat dry with paper towels.
2. Arrange in a single layer on a baking sheet, sprinkle with oil and roast for 10 minutes until crisp, using an egg lifter to rearrange the chips occasionally so they crisp evenly. Remove from the oven and set aside.

Lentil Pilau

1. Cook lentils in water until soft. Drain and season with salt.
2. In the meantime heat the oil in a large pot and stir fry the cumin seeds for 2-3 minutes. Add the rice, spices, sugar and cinnamon stick and stir well. Season with salt & pepper.
3. Add the lentils, kidney beans and water. Bring to the boil, turn down the heat and simmer for 15 minutes until the rice is soft but not mushy (most of the liquid absorbed).
4. Remove from the heat. Put a clean cloth over the saucepan, cover with a lid and allow to steam for about 10 minutes.

To serve: Mix half the brinjal & onion chips with the rice mixture. Spoon into bowls and top each with a small mound of brinjal & onion chips. Garnish with fresh coriander, a spoonful of yoghurt and a sprinkling of cumin.