Directions

• 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.