Pre-heat the oven too 400 degrees F / 200ºc. Spray or brush oil at the bottom of a baking dish. Sprinkle half of the spice mix and bay leaf on the oil.
Layer the washed and drained lentils to cover the bottom. Sprinkle the rest of the garam masala/spice blend, salt, onion flakes on the lentils.
Layer greens on top. Gently pour 1 cup of water in the dish.
Layer the tomato slices to cover the greens. Sprinkle washed rice on top. Sprinkle cumin, salt, and cloves on the rice. Gently pour 1 1/4 cup of water. At this point you can refrigerate the casserole, without disturbing it too much.
Place foil and lightly seal. Bake at 400 degrees F / 200ºc for 50 minutes.
Meanwhile Make the dumpling batter. Whisk chickpea flour, salt, garam masala and baking powder. Add coconut milk, vinegar and oil and mix into a smooth thick batter. If the batter is too thin, add a tbsp or so more chickpea flour. Fold in the onion and cilantro.
Uncover the baking dish. Spray water generously on top if the rice appears dry. Drop dollops of the dumpling batter on top. Place foil again on top and bake for 14 minutes.
Remove the foil and broil for a minute for a crisper dumpling top (optional). Let cool for 5 minutes. Top with cilantro and lemon juice and serve.
Notes: If using cooked lentils, add 1/2 cup water instead of 1 cup at step 4 over the lentils. Bake for 35 minutes, then add dumplings, bake for 12 minutes and serve.Use this spice blend instead of garam masala. Grind together 1 tsp coriander seeds, 1/4 tsp cumin seeds, 1/4 tsp cinnamon powder,1/2 tsp cardamom powder 1.5 tsp aleppo pepper flakes (or 1/2 tsp red pepper flakes + 1/2 tsp paprika),1/4 tsp black peppercorns,1/2 tsp garlic powder,1/2 tsp ginger powderBrown Rice: Soak medium grain brown or brown basmati rice for an hour before using. Add 3/4 cup more water tot he casserole and bake for 60 minutes.Nutritional values based on one serving