Add chana dal, urad dal, sesame seeds, peanuts, red chilies, and coconut to a pan and dry roast over medium-low heat until brown and fragrant, stirring frequently.
Remove the pan from the heat and let the roasted ingredients cool completely.
Add the roasted ingredients to a grinder or a food processor along with ¼ teaspoon asafoetida and pulse to make a fine powder.
Transfer rice to a large mixing bowl. Then add the sesame seeds powder and salt to the bowl and mix well to coat the rice with the powder.
Heat oil in a small skillet. When the oil is hot, add mustard seeds, cumin seeds, and curry leaves, and let them crackle for 4-5 seconds.
Pour the tempering over the rice and mix well. Serve the rice cold or heat it until warm!