Heat 1 teaspoon oil in a frying pan (skillet) over medium heat.
Add the dals.
Stir-fry for about 1-2 minutes, or until they turn dark brown.
Put the coconut, green chillies, ginger, curry leaves, and the fried dals in a blender or food processor and process, adding a little water, if necessary, to make a paste.
Transfer to a bowl.
Heat the remaining oil in a frying pan over medium heat.
Add the tempering ingredients.
Stir-fry about 1-2 minutes, or until the seeds start to splutter and the chillies turn a shade darker.
Add them to the ground paste and mix well.
Then add the yoghurt and lime juice.
Season with salt.
Then add a little water if required and mix to a chutney consistency.
This chutney can be stored for up to 2 days in the refrigerator.