Drain water, and add to a medium sized pan with 4 cups of water and set to boil.
Add salt, turmeric, bay leaf and clove. Boil well until fully cooked (this dal cooks fast so make sure you don’t overcook it). Set the pan aside.
Heat a small flat pan. Add oil. Add the cumin and mustard seeds. Cover the pan with a large flat spoon or lid to stop the crackling mustard seeds from spilling.
Add the ginger and garlic. Add the asafoetida.
Stir fry the mixture until well cooked. Add this mixture to the dal and mix well. Add more salt if necessary.
Serve in small soup bowls with a side of rice or bread.