Boil the rice and keep it ready.

Clean the radish leaves well and drain excess water.

Puree the greens with green chili to a smooth paste.

Add 1 or 2 tbsp water to grind well.

In a wide pan add a tbsp oil or ghee.

Temper 1/8th tsp mustard seeds.

When it crackles do add the remaining ingredients.

Saute till nuts and dal turns golden brown.

Now add the radish puree and clean the jar with little water and add that too.

Saute till puree gets thicken and oil separates.

Add salt and cooked rice to this mixture.

Serve it when its warm.

I served it yesterday with simple lunch spread which had mixed veggies sambar, rice, buttermilk and appalam.