Soak Dry Navy Beans (1 cup) overnight. Drain the water the next day, add fresh water. Boil soaked navy beans until dente in Salt (to taste) and Ground Turmeric (1/2 teaspoon) water, 30-45 minutes. Strain and set aside.
In a skillet over medium-high heat, dry toast Unsweetened Shredded Coconut (1/3 cup), Dried Red Chili Pepper (2), and Chana Dal (3 tablespoon) till the lentils turn light golden brown. Transfer to a blender and grind to a coarse paste. Add little water if needed.
Heat Oil (1 teaspoon) in a skillet. Once it's hot, add Mustard Seeds (2 teaspoon) and Cumin Seeds (1 teaspoon). Once they begin to crackle, add Black Lentils (1 tablespoon) and saute till they turn golden.
Add the ground paste and continue to saute for another 30 seconds.
Add the cooked navy beans and give it a light mix so that the coconut mixture coats it well.
Garnish this vegan salad with Fresh Cilantro (to taste) and serve immediately.