Step 1: Sauté Spices for the Powder

Heat 2 teaspoons of oil in a pan. Add 2 teaspoons of chana dal, 2 teaspoons of urad dal, 1 teaspoon of cumin seeds, 1/4 teaspoon of fenugreek seeds, 1 teaspoon of peppercorns, and 2 teaspoons of coriander seeds. Sauté on medium heat until they turn lightly golden brown and release a good aroma.

Step 2: Add Dry Chillies and Tamarind

Add 5 dry red chilies (adjust to your spice preference) and a small piece of tamarind to the pan. Continue to sauté for a short while, ensuring the chilies are lightly roasted.

Step 3: Add Sesame Seeds and Curry Leaves

Now, add 2 teaspoons of sesame seeds to the pan. Sauté briefly as sesame seeds cook quickly. Then, add a handful of fresh curry leaves and 1/4 teaspoon of asafoetida. Sauté until the curry leaves become slightly crispy and fragrant. Remove the pan from heat and let all the ingredients cool down completely.

Step 4: Grind the Spice Powder

Once the sautéed ingredients have cooled, transfer them to a mixer grinder. Grind them into a coarse powder. Avoid making a fine powder, as a coarse texture will enhance the overall taste and mouthfeel of the rice dish.

Step 5: Prepare Tempering for Rice

In the same pan, heat 3 teaspoons of oil. Add 2 teaspoons of urad dal and 1 teaspoon of mustard seeds. Sauté until the urad dal turns golden brown and the mustard seeds begin to splutter.

Step 6: Add Peanuts and Spice Powder

Add 4-5 tablespoons of peanuts (groundnuts) to the pan and sauté until they are well roasted and crunchy. Then, add the previously ground coarse spice powder to the pan. Mix and sauté for a few seconds to combine the flavors with the tempering.

Step 7: Combine with Cooked Rice

Add one large bowl of cooked basmati rice (or any cooked rice, including leftover rice) to the pan. Mix everything thoroughly, ensuring the spice powder and tempering are evenly distributed and coat all the rice grains.

Step 8: Season and Finish with Ghee

Add salt as per your taste preference and mix well again. Finally, add 1 teaspoon of ghee to the rice. Mix one last time to incorporate the ghee, which helps balance the flavors and adds richness. The healthy and delicious Curry Leaves Rice is now ready to serve.

• Grind the spice powder coarsely for a better texture and taste in the rice.

• This recipe can be made with leftover cooked rice.

• Adding ghee helps to balance the heat from the curry leaves and enhances the flavor.