Wash the rice until the water runs clear, then cook until just done. Drain in a colander and set aside, allowing the rice to drip-dry until it’s later needed.

Soak the jaggery in one cup of water and set it aside.

Heat a large saucepan over medium heat.

Add the split chickpea lentils and split black lentils and dry roast until lightly toasted.

Add the dried red chilis and a tablespoon of mustard seeds, coriander seeds, fenugreek seeds, and black sesame seeds. Fry until the seeds begin to crackle and pop.

Add the cumin powder, chili powder, ground black pepper, and dried coconut. Fry while constantly stirring until it begins to emit a robust toasted aroma.

Mix in a pinch of asafoetida and remove the pan from the stove.

Let the unprocessed masala cool down completely in the pan it was cooked in, and then transfer the mixture to a blender, grinder, or mortar.

Grind until the raw ingredients become a fine powder with flour-like consistency.

Use either a new pan or the same large saucepan as before and heat three tablespoons of sesame oil over medium heat.

Add the peanuts, a teaspoon of mustard seeds, and a teaspoon of both split black lentils and split chickpea lentils.

As soon as the lentils begin toasting, add the curry leaves and three finely chopped green chilis.

Filter the jaggery water through a strainer and add to your pan along with the tamarind paste, lemon juice, and two teaspoons of salt as soon as the curry leaves start curling.

Reduce the heat to low and cook the mixture while constantly stirring until the oil separates from the paste.

Stir in a pinch of asafoetida

Remove from the heat and mix in the cooled, cooked rice.

Once thoroughly and evenly mixed, cover the pan immediately with a lid allowing it to steam from the residual heat, and infuse flavor for 15 to 20 minutes before serving.