In a pan add 3 tsp oil and add the chana dal and roughly chopped green chili.
Saute this till the dal turns golden brown colour.
Take it out from the pan.
In the pan add the onion and ginger.
I used small onion, you can use 1 big onion too.
Saute the onions and once it is half done, add the tomato.
Cook till it becomes mushy.
Add the mint leaves and saute for 2 minutes.
Take out and add 2 tbsp fresh coconut and salt.
Cool and grind into a fine paste.
Temper mustard seeds and urad dal in 1 tsp oil.
Add this to the chutney and mix well.
Serve with Idli, dosa, or upma.