Wash and drain the split peas and soak them in cold water for 5 hours.

Bring to the boil the ginger, chili, water, turmeric, coriander, and split peas in a heavy 3-litre/quart saucepan over moderate heat. Simmer for about 50 minutes or until the dal is soft. Stir occasionally.

Add the chopped spinach to the dal. When the spinach is soft and the dal is smooth, add the salt and coconut milk and return the soup to a simmer.

Prepare the final zesty seasoning: heat the ghee or oil in a small pan. Fry the kalonji seeds in the hot ghee for 1 minute. add the asafetida and fry momentarily. Add the spices to the soup, mix well, and allow the spices to soak for a few minutes. Add the fresh lemon or lime juice. Serve hot.