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Place rice in a strainer and rinse under cool water until water runs clear.
Transfer to a medium pot. Cook rice over medium-low heat, stirring gently, until fragrant and toasted, 3 to 5 minutes.
Add 4 cups water and 1/4 teaspoon of the salt, cover and bring to a boil.
Reduce heat to medium-low and simmer, covered, until water is absorbed, about 1 hour.
Uncover pot, fluff rice and set aside.
Meanwhile, simmer the lentils in 3 cups water, partially covered, for 20 minutes.
Add tomato, onion, garlic, curry powder and remaining 1/4 teaspoon salt.
Simmer for 30 minutes more, covered, until lentils are tender.
Serve over rice. Top with cashews and a dollop of yogurt.