Heat a pan adding ½ tbsp oil & roast Kadale bele/Channa dal in low to medium heat with constant stirring. When its halfway done, include red chillies, garlic cloves & curry leaves to the pan.
Continue sautéing till lentils/dal turns little brown & chillies are puffed up. Switch off the flame once done.
Transfer roasted ingredients to grinding jar along with grated coconut, hing, salt, tamarind & coriander leaves.
Add required water & grind them to coarse paste.
Prepare tempering using ½ tbsp oil, mustard & curry leaves. Add this to grind chutney.