Vegetable curd rice

INGREDIENTS:
Rice – 4 large cups, cooked
Curd – 4 cups
Vegetables (cabbage, carrot, onions, tomatoes) – 1 small cup each, finely chopped/sliced
Green chillies – 5/6, finely chopped
Ginger – 1 inch piece, diced
Salt to taste
Sugar – 1 tsp

Seasoning:
Ghee – 1 tbsp
Oil – 1 tbsp
Red chillies – 4/5
Mustard seeds – 2 tsp
Urad dal – 1 tsp
Toor dal – 1 tsp
Cashew nuts – 10, split
Curry leaves
Coriander leaves

METHOD:
Mix the rice, curd, salt and sugar well. Keep aside.
Heat ghee in a pan. Add cashew nuts and sauté until light brown. Remove them and keep aside.
Add oil to the remaining ghee. Add mustard seeds. When they crackle, add urad dal, toor dal, red chillies and curry leaves. Add green chillies and ginger and sauté for some time, followed by the vegetables and 1/2 tsp salt. Sauté well.
Add the rice mixture to it and mix well. Add cashew nuts and take off the stove.
Garnish with coriander leaves.