This is a simple Indian lunch that is eaten daily in most homes in India. It consists of rice as the main carbohydrate (some regions add wheat bread too), a lentil dish made with regional variations, and locally obtained vegetables that vary with different seasons. The preparations are the same- onions, garlic, ginger, tomatoes and spices for the lentils and the vegetables sauteed with optional onions, garlic and green chillies.
Here, I have taken equal quantities of red and yellow split mung bean  lentil and cooked it with onions, garlic, ginger, tomatoes and spices.
The green dish is spinach with onions, garlic, green chillies and sauteed with mustard and cumin and coconut flakes added at the end before taking it off the heat. The next dish is a mix of carrot and purple cabbage with onions, garlic, green chillies and sauteed with mustard and cumin.

This can be made FODMAP friendly by using pigeon pea (chana dal) lentils, small quantities of red and green lentils, or urad dal (white lentil)