Tamarind Rice( South Indian Recipes )

This rice preparation is well-known everywhere south Republic of India, though there ar doubtless to be delicate variationswithin the approach it's performed in varied regions. Since most ingredients utilized in this direction ar dried or pre-processed spices, it remains smart for an extended time and is good to pack and take on once travel.
Ingredients
For The Masala (makes Approx. 1/3 Cup)
1 1/2 tsp chana dal (split Bengal gram)
1 1/2 tsp urad dal (split black lentils)
1 1/2 tsp coriander (dhania) seeds
3 to 4 whole dry Kashmiri red chillies , broken into pieces
2 tsp sesame seeds (til)
Other Ingredients
1 tbsp coconut oil or any other refined oil
1/2 cup peanuts
1/2 tsp chana dal (split Bengal gram)
1/2 tsp urad dal (split black lentils)
8 to 10 curry leaves (kadi patta)
asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 cup tamarind (imli) pulp
2 1/2 cups cooked rice
salt to taste
Method 
For the masala
Heat a small pan, add all the ingredients and dry roast on a slow flame for 5 minutes or till they turn golden brown in colour, while stirring continuously. Keep aside.
When cool, blend in a mixer to a fine powder. Keep aside.
How to proceed
Heat the oil in a kadhai, add the peanuts and sauté on a slow flame for 4 to 5 minutes or till they turn light pink in colour while stirring continuously.