Wash rice and cook in a pressure cooker with 4 cups of water for 2 whistles, then simmer for 3-4 minutes. Let pressure release naturally.

Transfer rice to a wide dish, drizzle with sesame oil, and toss gently to cool.

Wash gongura leaves, remove stems, and finely chop.

Dry roast chana dal, coriander seeds, sesame seeds, methi seeds, and red chillies until browned and crisp.

Cool roasted spices and grind into a smooth powder.

Heat sesame oil in a heavy-bottomed pan.

Add mustard seeds, urad dal, chana dal, and peanuts; roast until golden brown and crisp.

Stir in curry leaves and asafoetida for a few seconds.

Add chopped gongura leaves, salt, and turmeric powder; cook until leaves soften (about 1 minute).

Add the ground masala and stir for a couple of minutes.

Add cooked rice to the gongura masala and stir well to combine.

Check salt and adjust to taste.

Cover and let flavors absorb for 4-5 minutes.

Transfer to a serving bowl and serve hot.