Heat oil in a kadai. Add asafoetida, mustard seeds and turmeric powder. When the mustard seeds crackle add green chillies and curry leaves and sauté till the curry leaves become crisp.
Add roasted chana dal and sauté for a minute. Add dry coconut slices and sauté for another minute. Add puffed rice and mix well. Add salt, fried peanuts and mix well.
Cool completely and store in an airtight tin.