Thenga Choru

Wash Basmati rice thoroughly under cold running water until the water runs clear. Soak the Basmati rice in 500 grams of fresh Water for 20 minutes.

Drain the soaked Basmati rice. In a heavy-bottomed pot, combine the drained Basmati rice with 500 grams of fresh Water and a pinch of Salt. Bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes until all the Water is absorbed and the Basmati rice is tender. Fluff gently with a fork and set aside.

In a large pan, heat Ghee over medium heat. Once hot, add Mustard seeds. When the Mustard seeds begin to splutter, add Urad dal and Chana dal.