Step-by-Step Instructions

1. 1.Dry Roast Curry Leaves

   Add 2 cups of packed curry leaves to a hot pan and dry roast them until they become crisp and shrink slightly, about 2-3 minutes.

2. 2.Dry Roast Dry Red Chilies

   In the same pan, add 10-12 dry red chilies and dry roast them until they are aromatic, about 1-2 minutes.

3. 3.Dry Roast White Sesame Seeds

   Add 2 tablespoons of white sesame seeds to the pan and dry roast until they slightly change color and begin to pop, about 1-2 minutes.

4. 4.Dry Roast Chana Dal

   Add 3 tablespoons of chana dal to the pan and dry roast until it turns golden brown, about 2-3 minutes.

5. 5.Dry Roast Urad Dal

   Add 3 tablespoons of urad dal to the pan and dry roast until it turns golden brown, about 2-3 minutes.

6. 6.Combine Roasted Ingredients

   Transfer all the roasted curry leaves, dry red chilies, sesame seeds, chana dal, and urad dal into a bowl.

7. 7.Grind into Powder

   Transfer the combined roasted ingredients into a grinder and grind them into a coarse powder.

8. 8.Heat Oil for Tempering

   Heat 2 tablespoons of cooking oil in a pan.

9. 9.Add Mustard Seeds

   Once the oil is hot, add 1 teaspoon of mustard seeds and let them splutter.

10. 10.Fry Chana Dal

    Add 1 tablespoon of chana dal to the pan and fry until it turns light golden brown, about 1-2 minutes.

11. 11.Fry Peanuts

    Add 1/4 cup of peanuts to the pan and fry until they are crunchy and lightly browned, about 2-3 minutes.

12. 12.Add Cooked Rice

    Add 2-3 cups of cooked white rice to the pan with the tempering.

13. 13.Add Curry Leaves Powder

    Sprinkle the prepared curry leaves powder over the rice.

14. 14.Add Salt and Mix

    Add 1-1.5 teaspoons of salt (or to taste) and mix everything thoroughly until the powder is evenly distributed and the rice is coated green.

15. 15.Add Ghee

    Add 1 tablespoon of ghee to the rice and mix gently.

16. 16.Serve Hot

    Serve the Curry Leaves Rice hot, garnished with fresh curry leaves.