Method of Preparation:
Soak the split red gram in water for about an hour. Add turmeric powder, salt and a drop of oil to the gram along with the water in which it is soaked. Heat this on a medium flame till it comes to a boil. Simmer the flame and cook for about 20 minutes or till the gram is fully cooked.
Heat oil in a pan and season the mustard seeds followed by cumin seeds and then asafoetida, till the seeds splutter. Pour this to the cooked red gram and let it come to a simmer. Add the rest of the ingredients and simmer for about 10 minutes.
Serve hot with rice or roti.