Ingredients

• Needed for the Masala:
• 2 tsp of  coconut oil (or other refined oil)
• 6pcs. whole & dry Kashmiri red chilies, broken to pieces
• 2 teaspoons of coriander seeds (dhania)
• 1 tablespoon chana dal (split Bengal gram)
• 1 teaspoon urad dahl (split black lentils)
• ¼ teaspoon fenugreek leaves (methi) seeds
• ½ tsp of asafetida (hing)
• 2 tbsp of dry coconut (kopra), grated

Plus other ingredients:

• ¾ cup of tomato pulp
• ½ tsp turmeric (haldi) powder
• Salt (adjust to your taste)
• 1 tbsp of coconut oil (or other refined oil)
• 2 teaspoons ghee
• 1 teaspoon mustard seeds (rai or sarson)
• 3 tbsp of peanuts
• 6-7 pieces of curry leaves (kadi patta)
• 2 tsp green chilies, finely chopped
• ½ cup of onions, chopped
• 2 ½ cups of cooked rice (chawal)

Procedure
How to prepare the masala:

1. Heat the oil in a small pan over medium heat. Add all of the ingredients together and sauté for about 4 to 5 minutes or until the ingredients release their flavor and aroma; stirring continuously is needed. Remove from the heat and set aside.
2. When mixture is cool, blend it to a fine powder using a mixer. Keep aside.

The next steps:

1. Combine the tomato pulp, turmeric powder, salt and mix well. Simmer in a casserole for about 5-7 minutes or until it thickens. Stir continuously.
2. Add the finished masala to the mixture and simmer for another minute then set aside.
3. Heat oil and ghee using a kadhai; add the mustard seeds. When they crackle, add curry leaves and peanuts. Sauté on low heat until peanuts turn into a light brown color; stir constantly.
4. Add the rice and cooked tomato pulp mixture; season with salt if needed. Mix gently and cook for 2 minutes over low heat.
5. Serve while hot.