In a 1 tsp oil (or ghee for added flavor), temper the seeds. Once they start popping, add the black gram, drained Bengal gram, red chillies, cashews, curry leaves and asafoetida. You don't have to add curry leaves now - can add it later. But I prefer this way.

Once the lentils have browned and cashews roasted, add the grated coconut and stir for 5-10 min or until the coconut gets toasted and turns slightly reddish brown.
Now add the rice
Mix well until combined
Serve hot.