Step 1: Cook the Rice

1. Rinse the rice thoroughly and soak for 10 minutes.
2. In a pot, bring 2 cups of water to a boil, add rice and salt, then cover and reduce heat.
3. Simmer for 15-20 minutes until rice is cooked and fluffy.
4. Set aside while preparing the curries.

Step 2: Prepare the Dhal Curry

1. Rinse the lentils and add them to a pot with water, turmeric, and salt.
2. Cook for 10 minutes until lentils become soft.
3. In a separate pan, heat coconut oil and add mustard seeds, cumin seeds, onions, garlic, red chilies, and curry leaves.
4. Once fragrant, pour the tempering into the cooked lentils.
5. Add coconut milk, stir well, and simmer for another 5 minutes. Set aside.

Step 3: Cook the Chicken Curry

1. Heat coconut oil in a pan and sauté onions, garlic, ginger, and curry leaves.
2. Add tomatoes, curry powder, turmeric, chili powder, and black pepper.
3. Stir in the chicken pieces, season with salt, and cook for 5 minutes.
4. Pour in coconut milk and water, then cover and simmer for 15 minutes until chicken is tender.
5. Adjust seasoning if needed and remove from heat.

Step 4: Make the Coconut Sambol

1. In a bowl, mix grated coconut, chopped onions, red chilies, and salt.
2. Add lime juice and Maldive fish flakes (if using).
3. Stir well and set aside.

Step 5: Prepare the Brinjal Moju (Eggplant Pickle)

1. Heat coconut oil in a pan and fry eggplant strips until golden brown.
2. Remove and drain on paper towels.
3. In the same pan, add mustard seeds, turmeric, sugar, vinegar, and salt.
4. Toss in the fried eggplant and mix well. Set aside.

Step 6: Assemble & Serve

1. Place a generous serving of steamed rice in the center of a plate.
2. Arrange dhal curry, chicken curry, coconut sambol, and brinjal moju around the rice.
3. Add crispy papadams and mango pickle for extra texture.
4. Serve hot and enjoy an authentic Sri Lankan lunch!