Coconut Rice

Cook the Basmati rice: Drain the soaked Basmati rice and cook it with 500ml of water and a pinch of Salt in a pot or rice cooker until fluffy and each grain is separate. Allow the cooked Basmati rice to cool completely, spreading it on a plate to prevent stickiness.

Prepare the tadka: Heat Ghee in a large pan or kadai over medium heat. Once hot, add Mustard seeds and let them splutter.

Add dals and nuts: Immediately add Urad dal and Chana dal. Fry until they turn golden brown. Add Cashew nuts and fry until lightly golden.