Cook the rice and spread it in a wide bowl.

I used sona masoori rice, you can also use par boiled rice or basmati rice.

In a pan add the urad dal and roast for 2 minutes in medium flame.

Now add the sesame seeds keep sauting. The seeds will pop up and the dal will turn golden brown.

Now add the curry leaves and fennel seeds and cook for a minute.

Switch off the flame.

Let this be in the heat for a minute.

Transfer this to a mixie jar and when it is warm powder this.

You can make this in advance too and store for a week.

In the same pan add oil and add the finely chopped onions and slit green chilis.

Saute this till they translucent.

Now add the ginger garlic paste.

Cook till the raw smell goes off.

Now add the frozen peas and cook for 3 minutes. If needed add 1 tbsp of water and cook.

Add in the cooked rice to this.

Sprinkle the curry leaves spice powder on the top.

Gently mix well.

You can keep the flame in low.

Cook for 2 minutes and switch off.

Roast cashew nuts in ghee, this step is optional.

You can just add 1 tsp of ghee if you do not want to add cashew nuts. Else you can add peanuts instead of cashew nuts.

Add this to the rice.

Mix well gently

Curry leaves masala rice is ready to serve.

Any raita or papad or vadam pairs well with this.