1. Soak the tamarind in water for an hour and extract the juice.
2. Boil the rice in water till cooked and set aside to cook.
3. Dry roast the sesame and coriander seeds and grind to make it a powder.
4. Heat the ghee and fry the coriander and pepper seeds. Grind to a paste.
5. Heat a saucepan with 2 tbsp oil and add all the seasoning items, nuts & daals.
6. Fry for a minute on low.
7. Add the extract and let it boil till the tamarind cooks well.
8. Add the ground powder, with salt and cook to semi-liquid state.
9. Set aside to cool.
10. While mixing the rice and gravy, add the `additional flavour` paste to the rice.
11. Add enough gravy to it as you need and mix gently with a tbsp of oil/butter/ghee.
12. Adjust the gravy to taste.

Note: If you don`t have peanuts, use boiled garbanzo beans or chickpeas. Add to the cooked gravy and simmer.