Soak the Bengal gram in water for 15 minutes. Meanwhile, cook the rice separately and cool it in a plate so that it does not stick together.

In a pan or kadai , heat the oil and temper the mustard seeds and urad dal. When they finish spluttering, add the curry leaves and red chilly.

Drain the water from soaked Bengal gram and add it to the pan. Let it finish spluttering, till it turns golden brown.

Add the grated coconut and fry till the coconut loses it raw smell and starts giving out a nutty aroma.

Add the cooked rice to the pan, taking care to break up the chunks so that all the ingredients are mixed well. Stir till the rice is heated through.