Heat the oil in a frying pan (skillet) over medium heat.
Add the dals and asafoetida.
Fry for about 1-2 minutes, or until the dals are golden.
Add the tamarind.
Transfer to a mortar and pound with a pestle, or grind with a spice grinder,
Add the sesame seeds and process until ground.
Separately fry the items listed in the second section.
Then mix both together in a bowl. Season with salt.
Store them in an airtight container.
When the tamarind rice is to be made, take 4 cups of cooked rice.
Heat a little oil in a pan.
Then add 2 tablespoons of the spice mixture and mix with the hot oil.
Add to the rice and mix together.