Soaking Rice
Rinse rice grains a couple of times and soak in enough water for 20 to 30 minutes.
Then drain all the water from the soaked rice.

Stove-Top Pressure Cooking
Cook rice in a 2-litre or 3-litre pressure cooker with salt and 1.75 to 2 cups water for 2 to 3 whistles or 8 to 10 minutes on medium to medium-high heat.

When the pressure settles down on its own in the cooker, remove the lid. Remove the cooked rice in a plate or in a bowl.
1 heaped cup rice will yield 3 to 4 cups rice. This will depend on the type and quality of rice.
Let the cooked rice become warm or cool at room temperature

Take rice, salt and 2 cups water in a pan. Cover and simmer until all the water has been absorbed and rice grains are tender and fluffy.
Do keep a check when rice is simmering and if the water has dried leaving the rice grains undercooked, add some more hot water and continue to cook.
Place the cooked rice in a tray or bowl to cool it.

Add rice, salt and 1 or 1.25 cups water (depending on rice type and quality) in the steel insert of a 6 quart IP.
Pressure cook for 5 minutes on high. Do a quick pressure release after 5 minutes.
Empty the cooked rice in a plate or bowl to cool at room temperature.

Frying Nuts
In a small frying pan, heat 2 tablespoon sesame oil. First fry the peanuts until crunchy and then set them aside.
In the same oil, then fry cashews until golden. Remove and set aside.
Now add 1 tablespoon sesame oil in the same pan. Keep the flame to a low.
Add the mustard seeds and let them crackle. Once the mustard seeds begin to crackle, add the urad dal.
Fry until the urad dal turns golden. Fry everything on a low flame, so that the lentils do not burn.

Then add the red chilies, green chilies (chopped) and curry leaves. Sauté for a few seconds until the red chilies change color.
Switch off the heat and add the asafoetida and turmeric powder. Mix very well