Maharashtrian Goda Masala/Kala Masala

This recipe for making goda masala is directly taken from a very famous maharashtrian cookbook called "Ruchira". Goda masala is readily available in the market. In the US, it may not be available in all the indian grocery stores, hence sharing this recipe. All or most of the ingredients required to make this masala will surely be available in most indian stores. Any person who loves, cooks or eats maharashtrian food should have this in their pantry.

Ingredients:
Coriander Seeds - 4 cups
Desiccated coconut slices - 1 cup
Til / Sesame seeds - 1/2 cup
Jeera / Cumin seeds - 1/4 cup
Shahajeera - 3 tbsp.
Lavan / Cloves - 2 tbsp.
Dalchini / Cinnamon - 4 or 5 sticks of the size of a finger
Hing / Asafoetida - 2 tbsp.
Bay leaves - 4 to 5 leaves
Dagadphool - 2 to 3
Turmeric powder - 1 tbsp.
Chilli powder - 1/2 cup
Salt - 1/4 cup
Oil - 1/4 cup
Mustard seeds - 1 tbsp. (optional)
Methi / Fenugreek seeds - 1/2 tbsp. (optional)

How to proceed:
1) Roast til / sesame seeds.
2) Take oil in a kadai. Roast hing / asafoetida in that oil.
3) In the same oil, roast dessicated coconut till it becomes brownish in color. Remove from oil.
4) Then roast each of the following in the same oil in the following order : cloves, cinnamon, cumin seeds, shahajeera, bay leaves, dagadphool, methi seeds (optional), mustard seeds (optional), and coriander seeds.
5) Then grind til, coconut and hing separately.
6) Then roast all the other ingredients together. Pass through a sieve.
7) Mix all of the ground ingredients together. Add turmeric powder, chilli powder and salt. Mix well.
8) Store in an airtight container. If it needs to be stored for a long time, sprinkle salt over the masala after it is put in the airtight container.