Heat a cooking pan and add black sesame seeds. Dry roast them stirring continuously till the splutter. Transfer it to a plate.
Reheat the same pan adding 2 tsp of oil followed by both lentils, coriander, cumin, fenugreek seeds and red chillies. Roast them till the lentils turn little brown and chillies puff up. Put off the flame and let it cool. Then add all the roasted ingredients in to a mixer jar and powder them together finely.
Next heat the cooking pan with 3 tsp of oil, black gram lentils, mustard seeds and curry leaves. As the mustard seeds crackle include peanuts. Saute for a while and then include tamarind extract, jaggery, turmeric powder and salt. As the jaggery dissolves and tamarind juice starts to boil, add the spice powder prepared in above step.
When the spice powder cooks in tamarind juice it becomes like a paste then switch off the flame. Include cooked rice and mix well with your fingers. Garnish with coriander leaves and grated coconut.
Very delicious and popular masale chitranna is ready to serve.
