First rinse 1 cup heaped rice a couple of times & then soak in enough water for about 20 to 30 mins.
Next, drain all the water from soaked rice. Add rice in a 2-litre or 3-litre pressure cooker. Add ¼ tsp salt or add salt as required
Next, add 1.75 to 2 cups water.
Pressure cook rice for 8 to 10 mins or for 2 to 3 whistles on a med to medium-high heat. When the pressure settles down on its own in the cooker, then open the lid.
Next, empty the cooked rice in a bowl or plate & set aside so that it becomes warm or cool at room temperature. You can also fluff the cooked rice
Squeeze juice from 1 lime or 1 small lemon into a small bowl. You will need about 1.5 to 2 tablespoons lime or lemon juice.
Heat 2 tbsps sesame oil in a pan. Add ¼ cup peanuts. The sesame oil that is added is made from raw sesame seeds and is also known as gingelly oil.
Fry the peanuts on a low to medium heat until they become golden and crunchy. Remove & set aside.
Fry the peanuts on a low to medium heat until they become golden and crunchy. Fry cashews until they turn golden.
Add 1 tbsp of sesame oil in the same pan. When the oil becomes hot, lower the heat & add 1 tsp mustard seeds.
When the mustard seeds begun to crackle, then add 1 tsp urad dal (spilt and skinned black gram). On a low heat, fry the urad dal till they turn golden.
Add 12 to 15 curry leaves, 1 tsp chopped green chillies and 2 dry red chilies (preferably seeds removed).
Sauté for some seconds until the red chilies change color.
Switch off the heat & add ½ tsp turmeric powder & 1 generous pinch asafetida (hing).
Next, mix very well. Pour this tempering mixture in the cooked rice. Add the fried peanuts and cashews.
Add lemon juice – about 1.5 to 2 tablespoons.
Add the fried peanuts and cashews. Next, add salt and mix very well.
Garnish with some chopped coriander leaves (cilantro) if you prefer.