Take a frying pan and add a tbsp of oil. When heated, fry green chillies.
When the green chillies are fried, add coconut and sauté for a minute or two and switch off the flame. Keep aside and allow them to cool.
Add a cup of roasted chana dal, fried chilies, coconut, and salt to the blender and make a coarse powder.
Add little water and blend to make it a little coarse or fine paste. Transfer the chutney to a bowl and keep aside.
Now heat oil in the same frying pan and add mustard, cumin seeds when they splutter, add urad dal, curry leaves, and red chili. When the dal turns lightly brown switch off the flame.
Add the seasoning to the chutney and mix well. Pappula pachadi is ready to serve. It goes well with dosa, idly, pongal, Upma, or pesarattu.