Dry roast 3 tablespoons of peanuts, white sesame seeds, black sesame seeds, and red chilies in a pan until fragrant.

Set aside to cool.

In a mixer jar, add coconut along with the toasted peanuts and sesame seeds.

Grind to a coarse mixture.

Heat oil in a kadai (wok) on medium flame.

Add the remaining 3 tablespoons of peanuts, urad dal, chana dal, and fry until the peanuts are well roasted and the dal turns golden brown.

Add curry leaves and saute for a few seconds.

Add chopped onions and saute until softened.

Add grated carrots and dill leaves, sprinkle some water, cover, and cook for about 5 minutes until the carrots soften.

Add the ground peanut-sesame-coconut mixture, dill leaves, and cooked white rice, and stir well.

Add salt to taste, cover the pan, and simmer to allow the flavors to meld.

Simmer for 3-4 minutes, then turn off the heat.

Serve hot.