1: In a bowl, add the cooked rice and yogurt.
2: Add the salt, carrot, cucumber, pomegranate pearls, and coriander leaves, and mix well. Adjust with more yogurt if needed.
3: In a small pan, heat the oil, add the mustard seeds, asafetida, and cumin seeds, and let it splutter.
4: Add the peanuts and cashews, and roast them for a few seconds.
5: Add the Chana dal and Urad dal, followed by the curry leaves and dried red chili. Mix well.
6: Pour the tempering over the curd rice and give it a mix.
7: Serve at room temperature or cold.
