Coconut Rice with Fresh Pigeon Peas

I wanted to make coconut rice for the third day of navrathri, but I wanted it to be simple and be a complete meal because I was lazy to make a side dish. The coconut rice recipe I already had on the blog has some prior preparations needed which I was in no mood to do. I asked my mom for a quick recipe and she gave me this easy recipe to make.
I added some protein to the rice itself in the form of fresh pigeon peas and peanuts. It turned out to be a simple, filling and healthy meal. I love dishes that are simple and with not too many conflicting flavors. This coconut rice fits the bill because it is packed with coconut flavor in the form of coconut milk, grated coconut and coconut oil (use coconut oil, only if you like strong coconut flavor). 
Ingredients: Rice - 1cup (I used sona masoori rice or any long grain rice) Coconut milk - ½cup
Fresh Coconut - ½cup
Green Chilies - 2
Fresh Pigeon peas - 1cup (I used frozen surti lilva, but green peas or other peas can also be used)
Ginger - 2" piece, grated
Peanuts - 2tbsp
Cashews - 1tbsp
Chana dal - 1tsp
Urad dal - 1tsp
Mustard seeds - 1tsp
Dry red chilies - 2
Asafoetida/ Hing - a pinch
Curry leaves - 8~10
Cilantro - 2tbsp, finely chopped
Salt - to taste
Method:

• Cook rice along with coconut milk, a pinch of salt, turmeric and few drops of oil making sure that the rice does not get mushy (for 1 cup of rice, I used 1½cup of water and ½cup of coconut milk). Set aside to cool a little bit.
• Heat 2tbsp coconut oil or ghee in a saute pan; add chana dal, ural dal, peanuts, cashews, mustard seeds, hing and dry red chilies. Once the seeds start to splutter, add the grated ginger, curry leaves and green chilies. Cook for 1 minute.
• Add the peas and cook covered for 3~4 minutes.
• Add the cooked rice and season with salt to taste. Mix well and cook on low heat for 3~4 minutes.
• Season with chopped cilantro and serve hot.

Linking this to Vallis 'Cooking from Cookbook Challenge: September -- Week 4'.