Make the rice: Place 1 cup basmati rice in a fine-mesh strainer. Rinse under running water until the water runs clear. Place in a medium bowl, add enough cool water to cover by 1 inch, and let soak for 30 minutes. Drain through the fine-mesh strainer.
Transfer the rice to a medium saucepan and add 1 3/4 cups water and 1/8 teaspoon ground turmeric. Bring to a boil over high heat. Cover, reduce the heat to the lowest setting, and cook until the water is completely absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit covered for 10 minutes.
Fluff with a fork, then transfer to a baking sheet and spread into an even layer. Let cool while you prepare the cabbage.
Make the cabbage: Thaw 1/2 cup grated frozen coconut, or add a little hot water to 1/2 cup dried coconut to plump up and rehydrate.
Finely shred 1/4 head red cabbage with a mandoline or sharp knife (about 2 cups), peel and grate 1 medium carrot on the large holes of a box grater, and place both in a medium bowl. Trim and finely chop 1 Indian green chile or serrano chile (remove the seeds and membranes first if you want it less spicy), or stem and break 1 dried red chile in half. Juice 1 medium lime. Coarsely chop 2 tablespoons fresh cilantro, plus more for garnish.
Heat 1 teaspoon of the oil in a wok or large frying pan over medium heat until shimmering. Add 1/4 cup peanuts and stir until fragrant and golden-brown, 3 to 4 minutes. Transfer to a paper towel-lined plate.
Add the remaining 2 tablespoons oil to the pan over medium heat until shimmering. Add in 1 black mustard seed. When it sizzles and pops, add 1/2 teaspoon black mustard seeds and a pinch of asafetida powder. Immediately cover the pan when the mustard seeds start popping. When the popping starts to subside, add 1 teaspoon chana dal and 1 teaspoon urad dal. Stir to coat with the oil and reduce the heat to medium-low. Cook, stirring often so they evenly toast, until they turn a reddish golden-brown color and smell nutty, about 1 minute.
Rub 5 fresh curry leaves between your fingers a little to release their natural oils and drop them and the chopped or dried chile into the pan. Immediately cover the pan, as moisture from curry leaves will cause the oil to spurt. Once the sputtering stops, stir to evenly coat everything with oil and continue to fry for 10 to 15 seconds.
Add the cabbage, carrots, and 1/2 teaspoon of the kosher salt. Increase the heat to medium and cook, tossing occasionally, until the vegetables are cooked through but still have a little crunch, 1 to 2 minutes. Add the cooked rice and remaining 1/4 teaspoon kosher salt, and stir to evenly combine. Add the coconut and cook 1 minute more. Remove from the heat.
Add the fried peanuts, lime juice, and 2 tablespoons chopped cilantro, and stir to combine. Garnish with more chopped cilantro. Serve hot with sambar, yogurt, and achaar on top.
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