In a pan add oil and once its hot, roast roughly chopped onion, cumin seeds, chana dal, garlic and dried red chillies for 2 minutes. Take it off the pan onto a plate. Then add desiccated coconut to the pan and roast it on medium flame for a minute. Be careful to not burn it. Take it out onto the plate and add roughly chopped bell pepper to the pan. Roast them till they get charred a bit. It could take 1-2 minutes. Transfer this to the plate and let the whole mixture cool down. Now transfer all of it to a blender, add little water, tamarind paste and salt, then blitz to a smooth paste. Transfer it to a serving bowl. Heat oil in a tadka pan. Once the oil is hot, temper mustard seeds. Once they crackle, add asafoetida/hing and pour this tadka over the chutney. You can serve this chutney as a side for dosa/idli/adai/savory pancakes/savory waffles/fried snack.