Shahi Tindora Masala

For the Masala:-
2 Dry red Kashmiri chilies
1 1/2 tbsp Chana dal
1 tbsp Urad dal
1 tsp Cumin seeds
1 tbsp Coriander seeds
4 tbsp Desiccated coconut or fresh coconut
1/2 tsp turmeric powder
10 Cashewnuts
1 small Onion (roughly chopped)

Other Ingredients:-
Oil (as required)
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 tsp Chana dal
1 tsp Moong dal
8-10 Curry leaves
1 small Onion (Chopped)
1 tsp Chili powder
Salt (as required)
6 Cashewnuts
25 Tindora

Instructions

1. Cut the tindora.
2. Dry roast urad dal, chana dal, coriander seeds, cumin seeds and red chilies till you get a nice aroma.
3. Keep aside.
4. In 1/2 tsp oil, roast the coconut till nice and brown.
5. Add the roast dals and coconut in a mixer grinder. Also add cashew nuts, onion, turmeric powder and tamarind ball in the grinder.
6. Grind it to a fine paste using sufficient water. Keep aside.
7. In a pan, add 1 tsp oil and fry the tindora with a pinch salt. for about 5 minutes. Keep them aside.
8. In the same pan, add 4 tbsp oil. Add the mustard seeds , allow them to splutter. Add cumin seeds,chana dal, moong dal and curry leaves. Fry till dals turn brown in color.
9. Add onion and fry till soft.
10. Add the masala. Fry for 2 minutes.
11. Add chili powder and fry for further 2 minutes.
12. Add the fried tindora. Cook covered for 5 minutes.
13. Add 1 cup water and cashewnuts. Cover and cook for further 10 minutes. Adjust the salt.
14. Tindora masala is ready.
15. Serve hot with rotis or parathas.