Heat a pan on a medium flame and pan roast the chana dal till it turns a dark brown colour, do not allow it to burn, gently keep moving it on the pan with a wooden spatula. Set aside to cool

Halve the tomato and add into the blender

Add the freshly grated coconut, I buy a frozen packet from my local Indian store, have a look at the photograph in my post

Remove the skin of the ginger - this is best done using the back of a spoon if the ginger is fresh - it will come off easily, of not use a knife

Now add the garlic cloves, Kashmiri red chillies, and salt. You can increase or decrease the number of Red Chillies depending on how hot you want the chutney to be

Add the roasted chana dal which should have cooled down by now

Add about one and a half tbsp water and grind to a thick coarse paste-like consistency.

The water level depends on how you would like the consistency to be. I generally add a little more water after the first grind and give it one more pulse in my Froothie to get a better pouring consistency

Decant the chutney into a bowl

Heat the oil in a kadhai or saucepan and add the mustard seeds in the hot oil

Once the seeds begin to pop add the urad dal and let it brown, then throw in the fresh curry leaves

Pour this hot tadka mixture onto the chutney and serve fresh with steaming hot idlis or dosas