Soak the chana dal for at least 2 hours.
Grind chana dal, coriander seeds, green chillies, ¼ teaspoons of mustard seeds, cumin seeds and coconut to a fine paste. This is the masala.
Cut the Okra into 1u0022 pieces. Saute the okra in a little oil until it is cooked through and starts to turn brown around the edges. Set aside.
In a saucepan, heat the masala with enough water to make a medium gravy consistency. Add salt, turmeric powder and curry leaves. When it comes to a rolling boil, add the okra and cook for another 2 minutes.
Add the whisked yogurt (or buttermilk). After a couple of quick stirs, turn off the stove. This is important, since the yogurt will separate if it is cooked any longer.
In a pan, heat about 2 tablespoons of oil. Add mustard. After the mustard pops, add fenugreek seeds and red chillies. Add this seasoning to the majjige huli.