Heat 1 tablespoon of coconut oil in a heavy-bottomed pan or wok.

Add mustard seeds to the oil and wait for them to crackle.

Add urad dal, chana dal, and peanuts.

Cook until the dals begin to brown.

Add green chilies, curry leaves, and ginger; stir for a few minutes.

Add grated coconut and mix well, ensuring no moisture remains.

Stir continuously until coconut moisture evaporates.

Add cooked rice and salt, combining all ingredients thoroughly.

Add 1 tablespoon of coconut oil to separate the rice grains.

Gently stir-fry, taking care not to mash the rice.

Reduce heat to low and simmer for a couple of minutes.

Turn off the heat and serve hot with potato roast and papad.