Soak the moth beans overnight or for at least 6 hours before cooking. The following day, rinse and drain the excess water.
Finely julienne the ginger. Grate the tomato and finely chop the red onions. Cut the cucumber into small dices. Chop the coriander and finely slice the green chillies.
In a large frying pan, heat the oil and bloom the cumin seeds, asafoetida, and turmeric, adding them in that order.
Add the moth beans, salt and water. Cover and cook for 10 minutes , until the moth beans are soft and can be crushed between your fingers.
Add the grated tomatoes, a quarter of the ginger and a quarter of the red onions, and give it a mix. Cover and cook for 5 minutes.
Add half of the cucumber, chilli, and coriander and give it a mix. Cook for a further 5 minutes.
Serve hot, garnished with the remaining cucumber, red onion, ginger and coriander.
Squeeze a bit of lime and add chaat masala. These are optional but highly recommended. Serve with toast or parathas.