Heat oil in a deep non-stick pan. Add cumin seeds and sauté till it changes colour. Add ginger strips and green chilli and sauté for 30 seconds.

Add asafoetida and sauté. Add onion and sauté till translucent. Add tomato and sauté till soft.

Add split black gram, chilli powder, turmeric powder, salt and garam masala powder and mix well.

Add 1½ cups water, mix, cover and cook till split black gram is fully done and the moisture evaporates. Switch off heat, add lemon juice and mix well.

Serve hot garnished with coriander sprigs.