Wash the chana dal/ chickpeas and soak in cold water for 5~6 hours or overnight. Drain and process the chana dal into a fine paste adding just enough water.
In a non-stick pan, heat 1tbsp oil over medium heat. When hot, add mustard seeds and once they splutter, add asafoetida/ hing, follwed by ginger, garlic, green chilies and turmeric. Fry for about 1 minute.
Add the ground chickpea paste, salt, sugar and cook over medium-low heat until the mixture dries out and gets crumbly, about 3~5 minutes.
Add ⅓ cup of milk, mix well and continue to cook, stirring constantly for 2~3 minutes. Repeat the process with the remaining milk.
Add the lemon juice and stir until well blended. Once the mixture leaves the sides of the pan, remove it onto a lightly greased plate (8″ rectangle would work best) and sprinkle over the coriander and coconut, pressing them down gently so that they stick to the chickpea mixture.
Cool and cut into squares or diamonds and serve hot or cold. Serve with tomato ketchup and/ or sweet tamarind chutney.