Dry roast desiccated coconut and sesame seeds in a pan until fragrant and set aside.
Dry roast coriander seeds, cumin seeds, fenugreek seeds and nigella seeds in the same pan for 1 min and set aside.
Dry roast onion in the pan until it changes color to brown and set aside
Now add all roasted ingredients in a bowl, add roasted peanuts and mix. Add in a blender, add water and blend until all ingredients are well combined to form a thick paste. Set Aside
In same pan add 2 tsp of oil and sauté slit green chilies for 2-3 mins on medium flame. Set aside.
Add ½ cup oil in the pan and add cumin seeds and mustard seeds, fry until fragrant, add ginger garlic paste and sauté. Add prepared mixture of all roasted ingredients. Add turmeric, salt and mix well.
Add yogurt and bring it to boil and then cover and cook on low medium flame for 15 minutes or until oil separates.
Add sautéed green chilies, ½ cup water and curry leaves ad let it cook for another 8 mins. Add lemon. Let it simmer for 2 mins.
Mirchon Ka Salan is ready to serve.