In a pan add 1 tbsp of coconut oil and add the mustard seeds, asafoetida. When mustard seeds crackle add white lentil and the red chillies and saute till lentil turns golden brown and then add chopped leaves and 1 tbsp water, turmeric and salt, and mix well. Close the pan with a lid and cook on low flame till it is cooked. Once it is cooked add 2 tbsp of cooked toor dal and stir well. When the water drains completely add freshly grated coconut and mix well.