Lentil Rice Casserole with Chickpea Dumplings

Casserole:

• 2 tsp oil
• 1 bay leaf
• Spice: 1.5 to 2 tsp garam masala + 1/2 tsp garlic powder + 1/2 tsp cayenne or use biryani masala spice blend, or berbere, or use spice mix from the notes,
• 1/2 cup uncooked brown lentils washed and picked for stones
• 1/2 tsp salt
• 2 tsp onion flakes or 2 Tbsp finely chopped fresh onion
• 1/2 cup packed chopped spinach or rainbow chard optional
• 2 medium tomatoes sliced (1/8 to 1/4 inch)
• 1/2 cup uncooked basmati or other long grain rice washed and drained (I used white Basmati rice)
• 1/4 tsp salt
• 3 cloves Optional
• 1/4 tsp cumin seeds
• 2 1/4 cups water divided

Dumplings:

• 3/4 cup chickpea flour
• 1/3 to 1/2 tsp salt
• 1/2 tsp garam masala or use 1/4 tsp each of ground cumin and coriander
• 1 tsp baking powder
• 1/2 cup full fat coconut milk
• 1 tsp apple cider vinegar
• 2 tsp oil
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped lightly packed cilantro
• cilantro and lemon juice for garnish