First we take the kathal pieces in a pan add half cup water,1 tsp oil and 1/2 tsp salt and boil for 8-10 minutes untill it turns soft.

When the kathal is boil drain the water and place them on tissue paper to absorb extra moisture.

Now take a kadhai put oil heat it and then fry the kathal pieces.when it turns light brown take out from oil and transfer in a plate.

In a pan take rice add 2 cup water, one bay leaf, cinnamon stick,1tsp salt and boil the rice. Cooked rice 80% done. Turn from gas drain the water with stainer and wash the rice with cold water and keep in a strainer to drain all water.

Now take a pan put oil heat the oil add all whole spices.saute for 1 minute,add onion saute till golden brown.add ginger garlic paste saute for a minute.add green chilli and chopped tomatoes and 1 tsp salt or as ur taste.saute on medium flame when the tomatoes become mushy.now add all dry spices and saute add little water.

Add the kathal and saute well when the oil release add half boil rice and put mint and coriander leaves on it as a layer now add rest boil rice and cover the lid.cook it for 8-10 minutes on low flame. After ten minutes switch off the flame.

Transfer the pulse in a plate and garnish with onion and coriander leaves.