Heat sesame oil in a large pan or kadai over medium heat. Add mustard seeds and fenugreek seeds; let them splutter.

Once mustard seeds pop, add chana dal, urad dal, and peanuts. Fry until the dals turn golden brown and peanuts are roasted.

Add broken dried red chilies, asafoetida, and curry leaves. Sauté for a few seconds until aromatic.

Pour in the tamarind pulp along with turmeric powder and salt to taste. Mix well and cook the mixture, stirring occasionally, until it thickens and the oil starts to separate from the sides, about 5-7 minutes.

Add the cooked rice to the tamarind mixture. Gently mix everything together, ensuring all the rice grains are evenly coated with the tamarind paste.

Continue to cook on low heat for another 5-7 minutes, stirring occasionally, allowing the flavors to meld beautifully. Taste and adjust seasoning if needed.

Garnish with fresh cilantro and serve hot. This dish pairs wonderfully with a simple cucumber raita or plain yogurt.