Betel leaf rice recipe

INGREDIENTS:

1. Finely chopped betel leaf - 5
2. Cooked rice - 3 cup
3. Turmeric powder - 1/4 teaspoon (tsp.)
4. Salt - as needed.
5. -- For Tempering --
   1. Mustard seed - 1/4 teaspoon (tsp.)
   2. Bengal gram - little
   3. Raw blanched peanut - little
   4. Dry chili - 2
6. -- Dry roast and Grind to powder -- (optional)
   1. Bengal gram - 1 teaspoon (tsp.)
   2. Black gram - 1 teaspoon (tsp.)
   3. Fresh shredded coconut - 1 teaspoon (tsp.)
   4. Sesame seed - 1 teaspoon (tsp.)
   5. Dry chili - 2

PREPARATION:

1. Dry roast the ingredients under section "-- Dry roast and Grind to powder --" and grind to a powder after cooling down to room temperature.
2. In a pan heat oil. Now add mustard seeds once they stop splattering add peanuts, bengal gram, dry chili and roast them.
3. Now add chopped betel leaves, turmeric powder, salt and sauté for a minute.
4. Now add little ground masala powder.
5. Now add the cooked rice and mix well until the rice and other ingredients come together. Now remove from heat and serve.

NOTES:

1. Goes well with masala potato fry or any poriyal.
2. Cooking Time: 5 minutes