Grind the chana, coriander leaves, coconut, green chillies, and salt with ½ cup water to make a smooth paste.
For tadka, heat oil in a small frying pan. Add urad dal, cumin seeds, mustard seeds, and red chillies. Fry till seeds splutter. Add the curry leaves and asafoetida. Pour this hot mixture into the chutney. Serve.