Thenga Sore (Coconut Rice)

I love doing this simple rice as it can be paired with any side dishes like gravies, stir-fried vegetables, any seafood / meat fries, egg masala, pickles / chutneys..... This is ideal to transform a plain boiled rice to something special (creamy coconut flavored with little spices and a hint of lime), without going in for a lot of work or using necessarily lot of ingredients.

Ingredients:
2 cups Basmati Rice
2 cups of coconut milk
2 tbsp lime juice
Salt
A pinch of turmeric
1 tsp mustard sees
1/2 tsp channa dhal
1 tsp urad dhal
A pinch of asafetida
A sprig of curry leaves
4 or 5 whole dry red chilies or green chilies
10 cashew nuts
10 peanuts
5 tbsp sesame oil

Method:

Wash the rice and drain.
Add the coconut milk, lime juice and another 1 ½ cups of water, some salt and turmeric and cook the rice in a rice cooker. (You may like to add some chopped coriander leaves as well; I didn?t have it at the moment)
Remove and spread it in a wide vessel and let it cool down.
Heat the sesame oil in a pan, fry the cashew nuts and the pea nuts until brown, splutter the Urad dhal, Channa dhal, mustard seeds, the chilies and the curry leaves. Add the asafetida and pour it all over the cooked rice and stir well until everything has been well mixed up. Enjoy!