To begin making the Chana Dal Chutney, first place a pan on the heat and warm up some oil Add the roasted chana dal with a few curry leaves and red chillies. Saute for a couple of minutes on a medium flame.

Then add grated coconut and stir for 1 minute till the coconut is lightly toasted. Take the pan off the heat.

Transfer the contents from the pan into the mixer jar and using just enough water, grind it to a smooth paste.

Take care not to make it too runny, adding only as little water as required to make grinding easy.

Next, add salt and tamarind paste and pulse again until combined. Transfer the channa dal into a serving bowl.

Place a tadka pan on the heat, warm some oil in it and add in the mustard seeds, curry leaves and asafetida. Allow it all to crackle and crisp up.

Then pour it over the chutney and stir well. 

Serve this Chana Dal Chutney with Aval/Poha Dosa, Tomato Uttapam or Carrot Onion Uttapam.