Pick the dill leaves and tender stalk and wash in 2-3 changes of water. Allow to drain all the excess water or pat the leaves dry with a clean kitchen towel. Roughly chop the leaves and keep aside.

In a heavy based pan/kadhai or non stick pan heat the oil and toss in the mustard and when they splutter add the cumin and reduce the flame to a medium. Fry for a couple of seconds.

Add the chana dal and fry till it  turns pale golden in colour (do not allow it to burn). Toss in the slit green chilli and sliced onions and fry till the onions turn golden pink. Add the turmeric powder, chopped tomato and and continue to fry till the tomatoes turn a bit mushy.

Add the dill leaves and a little less than 1/2 cup of water (if you have drained the leaves well - else just sprinkle a little water if required), mix well and salt to taste - remember not to add too much salt as leafy greens wilt quickly (reduce in quantity) and taste awfully salty later. Cover and cook on a low flame for about 7-8 minutes or till the leaves are almost cooked. Toss in the grated coconut and allow it to come to a boil - for about half a minute. Turn off the flame.

Serve hot as a side dish with rice or chapathis.