Take the mint leaves and the coriander leaves and put them into a grinder. Sprinkle a little bit of water on top and make a paste out of them. Break the cashew nuts into small pieces. Wash the rice well and soak it in the water in a separate bowl. 1: Heat up the oil in a pot. Once hot, add the mustard seeds, the split chickpeas, the black gram and the cashew pieces as well as the bay leaf. Stir so that they get roasted and once the cashew nuts are golden, add the mint-coriander paste into the pot. Now stir on medium heat so that the paste gets cooked as well. 2: After about two minutes, when the paste has turned dark green, you add the rice, the water and the salt into the pot. Bring it to a boil and then reduce the heat, so that the rice can cook for the next twenty minutes. Let it cook on low heat without stirring! 3 : The exact timing will depend on the water you are using but you can check whether it is ready: the tips of the rice should be pointing towards the ceiling and there should be no noise of water boiling at the bottom. Once this is the case, take the pot off the stove. 4 : Enjoy!