Soak the rice for 20 minutes, then boil until tender, drain, and steam under a tea towel for 5 minutes.

Sauté the cashews and fresh coconut in a teaspoon of oil until the nuts are golden and the coconut is toasted—watch closely as coconut burns quickly.

Heat more oil and sizzle the chana dal, mustard seeds, curry leaves, and cinnamon; add shallots, ginger, and chile, cooking until the shallots are dark brown and caramelized.

Set aside a spoonful of caramelized shallots for garnish, then fold the coconut, nuts, and rice into the pan with salt until combined.