2 Cups Cooked Rice

1 Cup Curry Leaves

1/4 Cup Peanuts

2 Tablespoons Oil

1 Teaspoon Mustard Seeds

1 Teaspoon Cumin Seeds

1 Teaspoon Urad Dal (Split Black Lentils)

1 Teaspoon Chana Dal (Split Bengal Gram)

2-3 Dried Red Chilies

Salt To Taste

Step: 1

Heat Oil In A Pan Or A Wok On Medium Heat.

Step: 2

Then Add Cumin Seeds, Urad Dal, Chana Dal, Asafoetida, Curry Leaves, And Dried Red Chilies. Sauté Until The Dals Turn Golden Brown.

Step: 3

When The Dal, Curry Leaves, And Dry Chilies Are Completely Roasted Add Them To The Grinder And Make The Ground Masala.

Step: 4

Heat Oil In A Pan Or A Wok On Medium Heat. Add Peanuts, Mustard Seeds, And Cumin Seeds, And Let Them Splutter.

Step: 5

Add Curry Leaves To The Pan And Mix Well. Stir-fry For About 2-3 Minutes Until The Curry Leaves Become Crisp.

Step: 6

Add A Pinch Of Asafoetida (Optional) And Salt To Taste. Mix Well.

Step: 7

Now, Add The Cooked Rice To The Pan.

Step: 8

Add The Previously Ground Spices And Salt To Taste. Gently Mix The Rice With The Curry Leaves And Spices, Ensuring That The Rice Is Evenly Coated With The Flavors. Be Careful Not To Break The Rice Grains.

Step: 9

Cook For An Additional 2-3 Minutes, Stirring Occasionally, Until The Rice Is Heated Through. Once Done, Remove From Heat And Let It Cool Slightly Before Serving.

Step: 10

Garnish With Some Fresh Curry Leaves For An Extra Touch Of Flavor And Presentation.