Dry roast coriander seeds,sesame seeds, fenugreek seeds and dry red chillies separately until each of them turns browner (in case of red chillies dark red) and keep aside.
When cool grind the above ingredients together into a reasonably fine powder (it does not have to be ultra fine)
In a large pan heat oil and add mustard seeds and split black gram lentil.
When the mustard seeds splutter and the lentil starts turning reddish,add asafoetida to it.
Lower the heat and add the cooked rice and salt to taste.
Finally add the ground powder and mix well.
Serve hot with curry of choice,salad of choice or just plain yogurt and papads.
You can easily make this using white long grain rice too
In case you are making this with white rice, reduce the amount of red chillies since white rice will not absorb as much spice as brown rice.