Wash and soak the dal in two cups of water for an hour. Drain. Peel, wash and crush ginger. Peel, wash and chop onion. Clean, wash and chop mint leaves.
Add two cups of water, salt and turmeric powder to the dal and cook till done taking care that grains remain separate. Add crushed ginger, cumin seeds, dry ginger powder and two cups of hot water and simmer on low heat for five minutes.
Adjust salt. Heat ghee in a pan, add onion and sauté till lightly browned. Add fennel seeds, cloves and asafoetida and add the tempering to the cooked dal.
Stir. Garnish with mint leaves and serve hot.