Original Recipe: Siri's Corner

Ingredients:

Yellow Lentils (Toor Dal) - 1 cup
Brown Rice (Cooked) - 1.5 cups
Vegetable Broth - 1 can
Eggplant - 1
Corn Fernels - 1/2 cup
Green French Beans - 1/2 cup
Onions (Chopped) 1/2 cup
Tomato (Chopped) - 1 medium sized
Salt - to taste
Whole Wheat Bread (lightly toasted) - 2 slices
Unsalted Butter / Butter Spray ( I used the spray.. less calories)
Green Chillies - 1
Fresh Coriander leaves - few
Green Chilli Sauce - 1 tbsp
Hot and Sour Sauce - 1 tbsp
Eggs - 2
Salt and Black Pepper - to season
Red Chilli powder - 1/2 tbsp
Curry Powder - 1/2 tbsp (optional)
Parmesan Cheese - 1/4 cup
Cinnamon - 1/8 tbsp

Note: There are many additions made by me, some to suit my taste buds.

Preparation:

1. Bring the vegetable broth to boil and cook lentils in it until tender but not too mushy. Drain the excess liquid if necessary.
2. Cook the brown rice in Rice Cooker. (Thats what I did!..For other tips of how to cook fluffy rice: Click here)
3. Now, Heat a flat pan and roast the eggplant ( slit lengthwise)until brown using butter spray.
4. In another wok, take some butter (spray), add in onions, tomatoes, green chillies , beans and corn. Cook for just 2 to 3 mins. Keep aside and Let it cool.
5. Meanwhile, Preheat the oven for 350 deg.
6. In a bowl, mix the lentils, brown rice, onion mixture ( from step 4), eggs, bread, salt, pepper, red chilli powder, curry powder, coriander leaves, green chilli sauce, hot n sour sauce and cinnamon.
7. Spray some butter over a 10 by 4 1/2 by 3-inch loaf pan and evenly spread the above mixture in it. Now, place the roasted eggplants over it. Finally sprinkle some Parmesan cheese.
8. Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes.
9. Slice it up and Serve with Checca sauce.

For some yummy pics of this Lentil Loaf: Click here