Combine the chickpea flour with the water and kala namak and stir well.
Pour a little plant oil into a skillet at high to moderate heat, pour in the mixture, let it sit for about two minutes, then scramble it up like you would an egg. Let it firm up for another couple of minutes until it looks like a scrambled egg, then put into a bowl and set aside.
Now put the pineapple chunks into the skillet with the coconut sugar and let them caramelise for a few minutes at high to moderate heat.
Move the pineapple chunks to the sides, put a little plant oil in the middle and add the carrots.
Roast for 2 minutes at moderate heat. Add onion, garlic, ginger, chili and the cilantro stems and sauté for 2 more minutes.
Now add 2 tablespoons cashews, 1 tablespoon curry powder, 2 tablespoons soy sauce, 2 tablespoons peas and 1 tablespoon cranberries or raisins and stir-fry a little, then add the cooked and cooled rice and "egg" and stir-fry a little more.
Add the red cabbage, stir well and serve in the pineapple boat topped with cilantro leaves.