Grind chopped ginger, coconut, coriander and green chilly in a little bit of the yogurt into a smooth paste.
Add the ground paste to the remaining yogurt and mix with salt.
Heat the oil and add mustard seeds and once it splatters, add urad dal & red chilly and in 15 secs take it off the stove, add a pinch of asafoetida and add to the yogurt.
