Coriander and mint greens rice recipe

INGREDIENTS:

1. Mint greens (leaves) - 1 cup
2. Coriander greens (leaves) - 1 cup
3. Tamarind - little
4. Dry chili - 2
5. Salt - as needed
6. Sesame oil - 4 teaspoon (tsp.)
7. Mustard seeds - 1/4 teaspoon (tsp.)
8. Split black gram - 1/4 teaspoon (tsp.)
9. Split bengal gram - 1/2 teaspoon (tsp.)
10. Cooked rice (non sticky) - 2 cup

PREPARATION:

1. Grind mint leaves, coriander leaves, tamarind into fine paste by adding little water as possible.
2. In a pan heat oil, add mustard seeds, spilt black gram, split bengal gram. Once the mustard seeds stop splattering add salt and ground greens paste.
3. Cook this until the greens are cooked and reach the right thickness (some what thickness were it does not get watery when you mix with rice).
4. Now add the cooked rice, mix well until the rice are coated well and serve.

NOTES: