Soak the dal in two cups of water for an hour. Drain Peel, wash and crush ginger. Clean, wash and chop mint leaves. Mix the dal with asafoetida, the turmeric powder, salt and two cups of water. Bring it to a boil, reduce heat and cook till the dal is done.
Add more water if required. Mash the dal with a ladle and add crushed ginger, red chilli powder, coriander powder and add two cups of hot water. Stir to mix well.
Cook for five more minutes on medium heat. Adjust salt. Heat ghee in a pan, add cumin seeds and cloves. When the seeds change colour add it to the cooked dal and stir. Garnish with chopped mint leaves and serve hot.