Heat coconut oil in a pan. Once hot, temper the black mustard seeds. Once they begin to splutter, add GF asafoetida, raw urad dal, and chana dal. At this stage, you can also add peanuts and cashews if using.

When the dals and nuts turn a light golden color, tear and add the curry leaves, minced green chilies, and half of the chopped cilantro. Sauté for about 2 minutes.

Next, add the grated coconut and salt. Stir well and cook for another 2 minutes.

Finally, add the cooked rice and gently mix everything together. Cook for 2 more minutes, then check the seasoning and adjust salt if needed. Garnish with the remaining cilantro and remove the pan from the heat.