Rinse the rice in a colander under running water until the water runs clear.
Now transfer the rice and water into a glass bowl along with some salt. Microwave the rice on high heat for 10 minutes. My microwave power is 1000 Watts, adjust the timing based on your microwave,
While the rice is cooking, in a small frying pan heat the coconut oil on medium heat. When it gets hot add in the mustard seeds and let them pop. Now reduce the heat to medium low and add in the curry leaves, cumin seeds, dried red chilies, urad dal and cashews. Cook this mix for 1-2 minutes or until the cashews turn light brown.
Now add in the finely chopped ginger and green chilies and cook them for 1-2 minutes. Finally, turn off the heat and add in the turmeric powder. Mix everything well together.
After 10 minutes, carefully take out the rice bowl from the microwave using mitts and transfer the seasoning mix into the rice. Mix it well together. Now place the lemon halves (cut side up) on top of the rice and put it back in the microwave for another 6 minutes.
When the rice is done cooking, carefully take it out of the microwave using mitts. Now, fish out the lemon halves and squeeze the lemon juice over the rice. ( use tongs to do this since the lemons will be very hot).
Finally, add in the chopped cilantro leaves and carefully mix everything together until well combined.
Serve this rice while it is still hot perhaps with my chickpea & sweet potato coconut curry!