In a broad pan, heat 1 tbsp oil and add 1 tbsp chana dal and 1 tbsp urad dal, roast for 1-2 minutes, now add 1 tbsp coriander seeds, 1/2tsp fenugreek, 1 tsp peppercorns, and roast for a few seconds until dal turns light golden. Then add 1 tbsp sesame seeds and roast for 1-2 minutes over a low flame, finally add 6-8 red chilies and roast till aromatic.

Allow to cool completely and grind to a coarse powder.

Heat oil in a pan, add 1 tsp chana dal, 1 tsp urad dal, and saute till golden.

Add 1 tsp mustard seeds, let them splutter, add 2 tbsp peanuts, let them splutter.

Now add 1/4 tsp asafotida, 2 whole red chillies, a few curry leaves, stir for a few seconds till nice aromatic.

Add 2 tbsp tamarind paste diluted in a cup of water and add 1/4 tsp turmeric powder and salt to taste. And stir them well.

Let it simmer for 3–5 minutes.

Stir in the spice mix and Cook until the oil separates.

Mix with Rice:

Add this mixture to cooled, cooked rice. Gently mix until rice is well coated.

Cover it and cook for 5 minutes over low heat, allowing the flavours to mix well.

Let it rest for 10–15 minutes for the flavors to soak in.