Cook basmati rice and cool completely on a wide tray.
Dry-roast curry leaves, chana dal, and dry red chilies; cool and grind into a coarse spice powder.
Heat ghee in a pan, roast cashews until golden, then crackle mustard seeds and asafoetida.
Add ground curry leaf powder and salt; stir on low heat for 1 minute.
Fold in cooked rice until uniform in color and serve warm.