Cook rice in rice cooker and set it aside.

Rinse mint leaves and cilantro in water, drain, and coarsely chop them.

Place fresh mint leaves, cilantro, green chilies, ginger, 2-3 tablespoons of water, and a little salt in a blender. Blend the mixture into a paste and set it aside.

Heat oil in a pan on medium high. Add mustard seeds, Urad dhal, red chilies, peanuts or cashews, turmeric, and Hing (optional).  Give a quick stir. Add curry leaves and chopped green chilies. Stir again.

Add the mint paste and sauté for 3-5 minutes on medium heat until the paste thickens and the water evaporates.

Remove from heat. Immediately add cooked rice, lime juice, and salt to the mint paste. Mix well. Add more salt, if needed.

It can be refrigerated in an airtight container for up to a week.