Cook rice with ratio 1 : 2 water for 3 whistles in medium flame and once done, cool the rice in a broad vessel with a teaspoon of sesame oil. Set aside.
Roast all the items under ‘To roast and powder’ table except curry leaves.
Roast until you can see chana dal turn golden in colour.
Add curry leaves and switch off the flame. Mix well and let it be over the stove as such.
Once cooled, the curry leaves will turn crisp, so it will get easily powdered.
Powder it in a mixer to a slightly coarse powder.
Temper rice with the items given under ‘To temper’ table and add it to the rice.
Add the powdered curry leaves powder and mix well.