Cover tightly, reduce heat and simmer without
stirring until rice is fluffy and tender and water is fully
absorbed.
Set aside.
Heat remaining oil in a small pan, stir fry the
cashew nuts until golden brown.
Drain excess oil and spoon cashew nuts over the
cooked rice.
Replace cover.
Raise the heat slightly, sauté the lentils and
mustard seeds till the lentils turn reddish brown, mustard seeds
splutter and add whole red chilies and remove from heat.
Gently fold in the lentils, turmeric, lime juice,
coriander and coconut into the cooked rice until well mixed.
