Place coriander (cilantro) leaves, grated coconut, sugar, green chilies, ginger, chana dal and lemon juice in a food processor. Season with salt. Add a little water if needed. Process to a smooth paste. Set aside.

Meanwhile, heat oil in a frying pan over medium-high heat. Add mustard seeds and urad dal. Fry for few seconds or until mustard seeds splutter and urad dal starts to change color. Add curry leaves and asafetida. Fry, stirring constantly, for few seconds. Remove from heat.

Pour tempered spices into the coriander mixture. Stir to combine.