Coconut Chutney Recipe

Name: Coconut Chutney Recipe
Ingredients: 1 tablespoon ghee or neutral oil (0.5 ounce; 15g); 2 tablespoons chana dal, a.k.a. yellow split lentils (1 ounce; 30g); 1 1/2 cups finely shredded unsweetened desiccated coconut (4.6 ounces; 130g); 2/3 to 1 1/3 cups (156 to 312ml) hot water; 1 1/2 teaspoons seedless tamarind paste, not concentrate (0.3 ounce; 10g); 1 teaspoon (5g) sugar; 1/2 teaspoon (1g) Kashmiri red chili powder; Kosher salt, to taste; For Tempering:; 2 tablespoons ghee or neutral oil (1 ounce; 30g); 1 teaspoon (5g) urad dal, a.k.a. split black gram lentils; 1 teaspoon (5g) black mustard seeds; 1 pinch ground asafetida