Method
1.	Wash and soak the dhal for half an hour.
2.	Wash and wipe the bhindi and green beans, top and tail them and cut into
	1/4" pieces.
3.	Place the dhal, turmeric and salt in a pan with the water and bring to the boil,
	simmer and cook for 20-30 minutes until the dhal is tender.
4.	Next add the bhindi, beans, curry leaves, green chillies, ginger and tomatoes.
	Mix well and cook for 10 minutes.  Add more water if the dhal starts to dry out.
5.	Once the dhal is cooked, remove from the heat and set to one side.
6.	In a small pan, heat the oil over a high heat, add the asafoetida and cumin
	seeds.  Once the seeds start to pop, remove from the heat and pour over the
	dhal.
7.	Stir in and serve hot.