Soak basmati rice in enough water for 30 minutes. Also black gram and Bengal gram in hot water for 30 minutes. Drain the water and keep them aside.
Pressure cook the rice with 2 cups water for 2 whistles. Heat coconut oil in a pan. Crackle 1 tsp mustard seeds. Add the black gram and Bengal gram. Sauté for about a minute.
Add chopped cashews, add dry red chilies, curry leaves and chopped green chilies along with a pinch of asafoetida, sauté till the red chilies change color.
Add grated coconut, stir very well. Lastly add the steamed rice and salt. Serve coconut rice topped with a bit of ghee or some coriander leaves.
By Ria Samuel