Simple curry leaves chutney or dip

Roast split black lentils in a teaspoon of oil until golden brown.

Add curry leaves, fry green chilies, ginger, along with the lentils.

Grind the ingredients with turmeric, which gives the chutney its bright green colour.

Add coconut. If the coconut is not fresh, use some milk, while grinding.

Transfer to serving bowl and temper with mustard to mix with the chutney finally.