Ingredients

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. Keep aside.
  
• 3 In 1/2 tsp oil, roast the coconut till nice and brown.
  
• 4 Add the roast dals and coconut in a mixer grinder. Also add cashew nuts, onion, turmeric powder and tamarind ball in the grinder.
  
• 5 Grind it to a fine paste using sufficient water. Keep aside.
  
• 6 In a pan, add 1 tsp oil and fry the tindora with a pinch salt. for about 5 minutes. Keep them aside.
  
• 7 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.
  
• 8 Add onion and fry till soft.
  
• 9 Add the masala. Fry for 2 minutes.
  
• 10 Add chili powder and fry for further 2 minutes.
  
• 11 Add the fried tindora. Cook covered for 5 minutes.
  
• 12 Add 1 cup water and cashewnuts. Cover and cook for further 10 minutes. Adjust the salt.
  
• 13 Tindora masala is ready.
  
• 14 Serve hot with rotis or parathas.