Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         basmati rice
   1      tablespoon    vegetable oil
   1      teaspoon      mustard seeds
   1      teaspoon      urad dhal or brown lentils
   2                    dried red chiles
   4                    fresh curry leaves
   2      ounces        fresh coconut -- grated
   1      ounce         unsalted roasted cashews
                        salt and pepper
                        Garnish:
                        fresh curry leaves
                        dried red chiles

Preparation:

1. Put the rice in a sieve and rinse under cold running water until the water runs clear. Bring 500 ml lightly salted water to the boil in a large pan. Add the rice, bring back to the boil and cook for 20 minutes. Drain and return to the pan, then cover with a tight-fitting lid. 2. In a small pan, heat the oil, add the mustard seeds and cook for 1 minute until the seeds start to pop. Add the lentils, dried red chiles and curry leaves and cook for 2-3 minutes, stirring frequently, until the lentils are golden. Stir in the coconut and cook over a low heat for 3-4 minutes, stirring occasionally. 3. Toss with the rice and nuts and spoon into a warmed serving dish. Garnish with fresh curry leaves and dried red chiles. Recipes from "Rasa W1," Kerala Vegetarian Restaurant, 6 Dering St., London. Owners/chefs Das and Alison Sreedharan. Start to Finish Time: 0:50 NOTE: It's nicer and more authentic to use fresh coconut but you can use unsweetened desiccated coconut if you can't find the real thing. Lentils are a very traditional ingredient used in Keralan cooking -- here they are used to add a nutty flavour and different texture to the rice. Urad dhal are black lentils, which can be quite difficult to find. You can use brown lentils instea