Heat around a tablespoon of oil in pan over medium heat. Once oil is hot enough add mustard seeds and fenugreek seeds.
Once mustard seeds crackle, add dry red chilies, black gram and channa dal.
Now add peanuts and cashew nuts.
Once the nuts start to turn slightly brown, add green chilies and ginger grate.
Fry for about a minute, add curry leaves and asafoetida.
Mix well and turn off the heat when the curry leaves start to splutter.
Cool down the tempering and add coriander.