Boil dal in about 4 cups of water, along with turmeric, salt, sugar and ginger.
Cook till tender and well blended.
Add amchoor and simmer for another 10 minutes or so.
Heat the clarified butter in a heavy-based pan; add the asafoetida and cumin seeds.
When they begin to splutter, add dal mixture, bring to a boil and leave to simmer for about 1 minute.
Garnish with green chillies, serve hot.
Key Ingredients: pigeon pea, turmeric, salt, sugar, ginger, raw mango powder, cumin seeds, asafoetida, clarified butter, green chillies