How to make khaman kakdi (cucumber salad with chana daal)?

Ingredients
Chana daal..........................................1 cup
Cucumber...........................................2 medium (shredded)
Coconut...............................................2 tbs (scraped)
Lemon juice..........................................1 tbs
Mustard seeds......................................1/2 tsp
Sugar.....................................................1 tsp (powdered)
Ginger...................................................1" pc
Asafoetida..............................................a pinch
Green chillies.........................................2-3 pc
Curry leaves..........................................4-5
Coriander leaves....................................2 tbs
Oil.........................................................2 tbs
Salt to taste

Method

1. Heat up a cooing pan and dry roast the chana daal for 2-3 minutes on a high flame, then soak in water for 8-10 hours.

2. Remove water and dry grind the soaked chana daal coarsely in a blender, keep aside.

3. In a round dish take shredded cucumber, add salt and keep aside for half an hour.
4. Grind ginger and green chillies.

5. Remove excess water from the cucumber. Take a bowl and mix blended chana daal, cucumber, ginger-green chilli paste, coriander leaves, scraped coconut, lemon juice, powdered sugar and little salt if required, mix well.

6. Heat 2 tbs oil in a pan, add mustard seeds, asafoetida and curry leaves. When it starts crackling, pour this tempering on salad and mix.