Leftover rice can be made into South Indian venpondal or khichdi. Measure the leftover rice. Dry roast ½ the measure of moong dal. Take masoor dal in measure of 2/3rd of moong dal. Add masoor dal to the moong dal with a little water and cook in a pressure cooker. In the meanwhile, dry roast 1 teaspoon cumin seeds, 1 teaspoon pepper and 2 teaspoon coriander seeds and grind into a fine powder to place it aside. Dry roast 1 ½ teaspoon fenugreek seeds and dry grind into a coarse powder to place it aside. Chop 5 medium sized tomatoes into small pieces. Slit 3 green chillies and deseed them. Chop ½ a bunch of coriander leaves, 3 sprigs curry leaves, 3 sprigs mint, 5 bulbs of spring onion and 2 inch ginger into small pieces.
Place a kadhai on the stove. Pour 1 ½ teaspoons of ghee and 3 teaspoons of cooking oil. Heat the kadhai and sprinkle ¾ teaspoons of mustard, 1 teaspoon cumin seeds, the green chillies and ginger. Sauté the ingredients and add the spring onion. When the onion pieces cook till transparent, add tomato pieces and cook well. Add the dals in the kadhai. Stir till 3 minutes. When cooked, add salt as required for the rice and the dal mix. Add turmeric powder. Stir for 2 minutes.
Add the cumin-pepper-coriander powder, fenugreek powder, curry leaves and mint to this. Stir for 2 minutes. Mix rice into this and stir for 5 minutes. Garnish with coriander leaves. Switch off the gas and cover the kadhai for 2 minutes. Serve with solid curd.