Take a medium size fresh coconut. Remove the outer cover and scape off the black skin from the coconut. We want that white part of the coconut. It should be fresh one and not the sookha one.
Cut the coconut into small pieces so that it becomes easy to grind.
In a mixer blender, put the coconut pieces, green chillies, grated ginger, 4-5 curry leaves, roasted chana daal. Add a little water and grind it to a fine chutney consistency.
Once done, add salt and lemon juice according to your taste.
For the tadka, heat oil in a frying pan.
Once the oil is heated, add mustard seeds, hing, whole red chillies and curry leaves.