Heat the water in a heavy bottomed pot and drop the split red gram into it. Bring it to a boil. As it boils, add the tamarind paste, jaggery, red chilli powder, turmeric powder and salt. Cook on medium / low heat for 12 minutes or till the gram is soft but not mashed. Keep aside.
Heat the ghee (clarified butter) in a pan till very hot . Add the mustard seeds and let them splutter. Now, add the cumin seeds and the asafoetida. Fry on medium heat for 1 minute or untill the cumin seeds are a shade darker. Add this to the cooked gram mixture.
Add the chopped coriander leaves, green chillies and ginger. Cook covered on medium / low heat for 4 minutes.
Garnish with the garam masala and keep covered for some time before serving.
Serve hot with: Sprouted Field Beans Pulav (Vaal ni Dal no Pulav), white rice, or Indian bread (Roti).