In a pan, dry roast chillies, urad until the dal turns slightly brown. Make sure to do this on a low flame. After the dal changes colour, add the cumin and fenugreek ( if using) and cook till it is roasted. Finally, add the coconut and mix till it is mildly brown. This will take about 3-4 minutes on a low flame. Grind to a coarse powder and keep aside. This powder can be made in bulk and stored for upto a week. Cook rice as you would usually do. Ensure the grains are not sticky. The same recipe can be done with alternate grains like millets and quinoa too. Let the grains completely cool.
Grate carrots, clean and chop methi leaves if using.
To a pan, add oil and ghee. After it gets hot, add mustard and let it pop. Now add the peanuts and dals and cook in a low flame till roasted. Add curry leaves, slit chilli, chopped methi leaves. Stir well until the leaves shrink and then the grated carrots.
Stir well and add about 1-2 tbsp water. Add hing, turmeric and about 1/2 tsp salt. Close the pan and let the carrots cook. This will take less than 5 minutes.
Once the carrots are cooked, open the pan and add cooked rice in batches, stirring well after each addition.
Check for salt and add as required. The initial salt is only for the carrots, so you will need to add for the rice at this stage.
Mix well and ensure all rice is coated with the carrot mixture. Now add 1 -2 tbsp of the spice mix we made earlier. This spice mix ( podi) is quite spicy, so adjust to your need. The green chilli can be omitted if you prefer. If the rice seems a little dry, add another tsp of oil and mix well. Finally, add lemon juice and coriander leaves.