Add coconut oil to the pan. In medium flame add Urad Dal and red chili
Sauté till the dal turns golden brown. Turn off the stove
Transfer them into a plate and let them cool down
Add tamarind to the dal
In the same pan add mint leaves and saute them
Cook till the leaves shrinks and slightly changes color
Transfer them into the plate containing dal
Add ginger, salt, asafoetida, and coriander leaves
After they are cool grind them with little water for thogayal
Extra water and 10 g extra coconut for chutney