Heat oil in a pan.

Add chana dal and roast until golden brown.

Remove chana dal and let it cool.

Soak dry red chillies in hot water for 30 minutes.

Combine baked lentils, soaked red chillies, tamarind pulp, salt, coconut, curry leaves, and ginger in a mixer grinder.

Add water and grind well into a smooth paste.

Remove the chutney and serve in a bowl.

Serve with vegetable uttapam and filter coffee.