Soak ½ tablespoon of split hulled urad dal and ½ tablespoon of chana dal in hot water for 30 minutes. Drain well.
Heat 2 tablespoons of coconut oil in a large skillet. Reduce to low; add 1 teaspoon of mustard seeds and let them pop. Add the drained dals and fry for 1 minute.
Add 10 chopped cashews and stir until the nuts and dals turn golden. Add 1 dried red chili, broken and deseeded, ½ teaspoon of chopped green chili, and 10 curry leaves. Fry until the leaves crisp.
Stir in 1½ packed cups of finely grated fresh coconut. Cook for 3-4 minutes, stirring, until lightly cream-colored.
Fold in 4 cups of cooked refrigerated basmati rice, breaking up clumps. Season with salt and stir until steaming hot throughout. Serve immediately.
