Pressure cook rice with 1+1/2 cup water. Let the cooked rice completely cool down.
Mash rice lightly with a ladle. Add curd, salt and mix well. Add little water to adjust consistency.
Heat a small frying pan and add oil to it.
Add mustard seeds and when they crackle, add white lentil.
Add green chilli, curry leaves and cashews and sauté for few seconds. Add asafoetida and remove from flame.
Add it to curd rice and mix well. Garnish curd rice with pomegranate before serving.