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PdfWash the basmati rice in a few changes of water, until the water runs clear, then leave to soak for 20 minutes. Cover with fresh water and cook to packet instructions. Drain in a colander, cover with a clean tea towel and leave to steam for 10 minutes.
Meanwhile, stir-fry the coconut over a medium heat for 4 minutes, until it is flecked golden brown and smells toasted, then tip out on to a plate.
Add the oil to the same pan. When hot, add the dhal, mustard seeds, curry leaves and cinnamon. When the curry leaves crackle and mustard seeds pop, add the shallots, ginger and chilli.
Cook the mixture for 10-12 minutes until the shallots are caramelised and dark brown.
Return the coconut to the pan, along with the salt. Stir, using a wooden spoon. Gently fold in the rice. You may need to break up any clumps with your hands beforehand.
To serve, tip out on to a serving plate. Scatter the cashews and shallots on top.