Udupi Koddel (sambhar) masala

Name: Udupi Koddel (sambhar) masala
Total time: 600 s
Yield: 2-3 people
Cuisine: American
Ingredients: 2 tbsp coconut oil / any oil; 1 tsp methi seeds; 1 tsp udad dal or chana dal; 3 red chillies (thick/less spicy) or 2 thin/more spicy red chili; 2-2.5 tbsp dhania seeds or 1.5 tbsp dhania powder; 0.5 tsp hing; 20 curry leaves; 0.75-1 cup coconut grated; 1 tsp cumin seeds (optional); 1 tbsp chopped onion (optional)

Sammy_veg @sammy_veg

Quantities mentioned here are for 2-3 servings of koddel (~250 gm of vegetables). For double the koddel quantity increase masala quantity by 1.5-1.75 times. DO NOT increase proportionally. For more than double quantity kindly use your intelligence to determine quantity. I have no clue or experience regarding that.
If you do experiment please let me know in comments the quantities.

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Ingredients

10 mins

2-3 people

2 tbspcoconut oil / any oil
1 tspmethi seeds
1 tspudad dal or chana dal
3red chillies (thick/less spicy) or 2 thin/more spicy red chili
2-2.5 tbspdhania seeds or 1.5 tbsp dhania powder
0.5 tsphing
20curry leaves
0.75-1 cupcoconut grated
1 tspcumin seeds (optional)
1 tbspchopped onion (optional)

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Steps

10 mins

1

Heat oil and add 1 tsp methi seeds, 1 tsp udad/chana dal and 3 red chillies. 1 tsp cumin seeds (optional).
(udad dal is udupi style and chana dal is bangalore style)
(cumin is optional)
(Permute between chana/ udad and cumin/no cumin to get different flavors every time)
2

Add 2-2.5 tbsp dhania seeds
3

Add hing and cook it slightly in oil. Note: do not overcook/burn the ingredients.
4

Option 1: Add curry leaves in oil and fry it a little. (traditional way)
Option 2: Directly grind fresh curry leaves. (the aroma/flavor is better this way)
5

NOTE: If you plan on storing the masala for later use, add the above fried spices to the grinder and grind it to powder (do not add coconut). Store.
6

In grinder take curry leaves, fried spices, 1 tbsp chopped onion (optional), 0.75-1 cup coconut and little water. Grind to paste
7

Masala is ready.