Wash and soak the rice in water for 10 minutes. Drain and keep aside.

Boil water in a heavy-bottomed pan. Stir in rice, salt, and 1/2 tbsp oil. Cover tightly, reduce heat and simmer without stirring until the rice is fluffy and tender and the water is fully absorbed. Keep aside.

Heat the remaining oil in a small pan. Stir-fry the cashew nuts until golden brown. Spoon cashew nuts over the cooked rice and replace cover.

Raise the heat slightly. Saute the split black gram and mustard seeds. Add dry red chillies and remove from heat.

Gently fold in the sauteed mixture along with turmeric powder, lemon juice, green coriander, and coconut.

Serve hot, with plain yoghurt.