Heat oil in a non-stick pan.Dry roast cumin seeds, coriander seeds, cloves, peppercorns and 1 tsp sesame seeds in another non-stick pan. Add red chillies and roast till fragrant.

Add black gram to the oil and sauté for a minute.Cut potatoes into cubes.Cool the roasted ingredients and grind into a coarse powder.

Add asafoetida, curry leaves, potato cubes and salt to the 1st pan. Toss and cook on high heat till the potatoes turn light brown.

Add 3 tbsps ground powder, peanuts and remaining sesame seeds. Mid well and cook for 3-4 minutes. You can store the remaining ground powder in an airtight container.Transfer into a serving bowl and serve hot.