Soak the chana dal for 2 hours.
Grind the chana dal, green chillies, salt, asafoetida and coriander leaves together. Keep the chutney fairly coarse – don’t grind it too fine.
Add a little water while grinding if necessary.
Add methi leaves and coconut. Grind again for just 5 seconds. Mix it together well.
In a pan, heat 3 tablespoons of oil. Add mustard.
After the mustard pops, add asafoetida, urad dal, turmeric and curry leaves. Cook until the dal is golden brown.
Add the ground mixture to the seasoning.
Cook on medium heat for about 10 minutes, stirring often to prevent sticking, until the dal is cooked.
