First, wash the lettuce leaves well and then transfer them to a pan of boiling water. Add salt and a teaspoon of turmeric powder to the pan. Turn off the flame and let the lettuce rest in hot water for 3-4 minutes. Drain the water and let the leaves cool down. In a pan, dry roast unsweetened desiccated coconut, coriander seeds, cumin seeds, chana dal and dried red chillies. Roast till the coconut turns light golden.
Take it off the flame and allow it to cool down completely. Transfer the lettuce leaves and the coconut mixture to a mixer grinder and blitz it to a smooth paste by adding enough water/stock. Transfer this chutney to a serving bowl and add salt as required. Indian Green Chutney with Leftover Lettuce Leaves is ready.
You can also use freshly grated coconut for this recipe.