Soak kabuli chana and lentils separately for overnight.
Pressure cook the soaked chana with salt water and drain.
Pressure cook soaked lentils with little water and salt till lentils become soft but not mashy.
Soak rice for an hour.
Cook pasta for about 7-8 minutes in boiling water and drain.
Boil rice till 70%done with salt water and drain. Rinse with cold water.
Now to make the tomato sauce prepare the ingredients.
In a mixer jar grind together chopped tomatoes and fresh red chilli to make puree.
Heat 1 tsp of oil. Saute garlic and onion for 2-3 minutes.
Add tomato puree. Cook in medium heat.
Add salt, sugar, tomato ketchup, oregano and chilli flakes. Give a nice mix.
Cook this sauce for 10 minutes in low flame so that tomatoes cook completely.
Before removing add vinegar and mix.
Remove from heat and reserve in a bowl.
Now heat 1/2 cup of vegetable oil in a pan.
Fry the thinly sliced onion into golden brown and crisp.
Transfer in a kitchen tissue so that it soaks extra oil.
Now in the same oil splatter cinnamon stick, cloves and black pepper corns.
Add the cooked kabuli chana and stir.
Add cooked rice.
Also add cooked pasta and cooked lentils.
Mix everything well with a spatula.
Sprinkle 3-4 tbsp of hot water and cover.
Cook in low flame for about 10 minutes.
After 10 minutes remove the lid, add 1 tbsp ghee and fried onions. Keep some fried onion to garnish.
Mix lightly and transfer to a serving plate.
Pour prepared tomato sauce on the top.
Garnish with fried onion and serve as main dish or in breakfast.
