Mint Coconut Chutney

Ingredients:
1/2 cup Pudina leaves
1/2 cup grated Coconut 
2 Green chillies
2 tbsp Chana Dal
1/2 tsp Salt or as required
2 tsp Oil

For seasoning or Tadka:
1 tsp Mustard seeds
A big pinch of Hing /Asafoetida 
2 Whole Red chillies
Few curry leaves
Oil for tempering 

Method:
Wash mint leaves thoroughly and keep aside to retain some water. 

In a pan add 1 tsp oil and add chana dal along with green chillies. Fry till they turn golden brown. Let this cool down. In a grinder put pudina leaves, coconut, roasted chana dal, green chillies and add little water at a time to make a smooth paste. Add salt and mix well again.

Heat oil in a pan for the seasoning, add mustard seeds and let them crackle. Followed by hing, red chillies, curry leaves and turn off the heat. Pour over this tempering over chutney. Pudina Coconut Chutney is ready to be served with idli or dosa.