Some kind of kichadi and some sort of chutney

Ok, I think these may be an actual recipe somewhere but I made them the easy way today.
The Kichadi
Ingredients

• Equal parts of moong dhal and rice.
  
• Jeera, Cinnamon and Butter for seasoning.
  
• Green Chillies.
  
• Ginger.
  

Recipe

1. Heat the butter in a pan and add Cinnamon, Jeera.
   
2. Add chopped ginger and green chillies
   
3. Add the rice and moong dhal and stir fry in the butter in low heat.
   
4. When the rice/dhal mix is fried enough, cook in a rice cooker with 2/2.5 parts of water.
   

The Chutney
Ingredients

• Red Chillies 2/3 pieces.
  
• Mustard, Urad and Chana Dhal and hing.
  
• Tamarind Paste.
  
• Jaggery and Neem powder (optional).
  

Recipe

1. Heat some oil in a small pan and add mustard, red chillies and hing.
   
2. Add the tamarind paste with some water and cook till the raw smell from tamarind goes away.
   
3. If you happen to have jaggery or neem powder add that too. Gives it an interesting taste. You can add a bit of sugar instead of jaggery.
   

Poricha Kuzhambu

My mom made this when she visited and only then I realized how much I missed this simple dish. In my defense, it had been more than 5 years since I last tasted it so I totally forgot about it. This kuzhambu tastes yummy with ghee and rice.

Ingredients
Chana Dhal 3 tbsp
Urad Dhal 1 tbsp
Red Chillies (2/3 pieces)
Mustard and Asafoetida
Tamarind
Sambhar powder
Grated Coconut (3 to 5 spoons)
Curry Leaves

1. Fry the dhals, chillies mustard and hing in oil till the dhals turn golden brown.
2. Add tamarind water and sambhar powder.
3. Bring to boil till the raw smell of tamarind goes away (like you do for regular sambhar).
   
4. In the end add the grated coconut and curry leaves.