Cook the rice first and then spread it on a platter for it to cool.

Heat 2 tbsp of ghee for the spice powder in a frying pan over moderate heat. Then, add the red chillies, fenugreek seeds, asafoetida powder and the dal. Fry the mix over low heat and toss it gently, until the chillies and spices are fragrant and the dal turns golden. At this point, remove it from the pan and set it aside.

Heat up the ¼ cup of ghee in the same pan and add the coconut. Fry over low heat and toss gently till golden.

Combine all the ingredients for the spice powder and grind them to form a fine powder.

Heat 2 tbsp of ghee for garnish in the same pan. Add cashew nuts and fry over low heat, until they are golden. Drain and then set aside.

In the same pan, heat ghee for tempering. Add the remaining ingredients for tempering. Fry over moderate heat, till the mustard seeds splutter.

Add the cooked rice, salt and spice powder. Then toss the food gently to mix and remove it from the heat.

Garnish it with fried cashew nuts and peanuts and serve hot or at room temperature.