1. Fluff up rice with a fork to make grains separate.
2. Heat a nonstick pan, dry roast cashew to golden.
3. Add both seeds in dry pan, allow to splutter.
4. Add asafetida, curry leaves, chillies, ginger, stir for 3-4 seconds.
5. Add steamed vegetables,rice, dill, salt, stir.
6. Take off fire, allow to cool.
7. Add chilled, beaten curds, and few spoons of water if required.
8. Pour into serving dish, garnish with chopped coriander leaves.
9. Refrigerate for 30-40 minutes or till required.

Variations:
This dish can be prepared from leftover rice, polenta or cooked oats too.

Making time: 20 minutes (excluding rice cooking time)
Makes: 2-3 servings
Shelflife: 1 day, refrigerated