Clean and seperate out the leaves for the fenugreek with just a bit of the tender stalk

Wash them as they may have mud. If you use microgreens grown in water, you can rinse and chop the whole little plants. and set aside

Grate the coconut and keep ready

Cook two cups of long grain rice, fluff and set aside to cool so it won't break as you toss the rice later.

In a flat pan, roast the urad dal, channa dal,sesame seeds, coriander seeds, cumin seeds, pepper corns, cloves and curry leaves till crisp.

Cool this mixture and powder this masala coarsley and set aside.

Into a pan add mustard seeds, urad dal, channa dal, curry leaves, peanuts, dryred chilli ( I have used yogurt cured chillies, just because i had them),

Add the ghee and oil and saute.

As the mustard seeds splutter and the peanuts roast well, add the chopped fenugreek leaves.

Add salt needed

Saute well for two minutes and add the coconut.

Saute well and cover and keep for another 2 minutes

Now add the powdered masala and mix well.

Add in the fluffed rice and mix well, Check for salt levels.

Serve hot with a wedge of lime