Heat oil in a skillet.

Add the mixture of black gram, Bengal gram, mustard seeds and cumin seeds.

When the mustards start to splutter, add curry leaves and green chillies.

Add chopped onions and saute for a few minutes, until the onions become brown.

Add pepper powder and just before switching off the stove, add the grated coconut.

Add salt to taste.

Add cooled or left over rice to this mixture and mix well.

:- Serve hot with pickle or coriander chutney.