Add oil to a pan and heat it over medium flame. When hot, add fenugreek seeds. Cook until it starts to change color.
Add peanuts, chana dal, urad dal, mustard seeds, and cumin. Saute until the lentils change color to light golden.
Next, add cashews, green chilies, dry red chilies, chopped ginger, and curry leaves. Saute everything well until the curry leaves turn crisp. Add asafoetida and give a good mix.
Turn the flame to low and add the tamarind pulp and give a good mix.
Add salt to taste and mix well.
Continue to cook on low flame until the tamarind pulp thickens and the oil separates.
Add a small piece of jaggery and mix until it melts completely.
Once the oil separates, turn off the flame.
Add the tamarind gravy to the cooled rice.
Use a serving spoon or ladle and mix everything well. If time permits, rest for 1-2 hours.
Serve with potato fry or your choice of side dish.