Method
1.	Dry roast the black gram in a pan over a medium heat, until it is light brown
	in colour.  Then add the water, salt and turmeric, cover and simmer for 15
	minutes or until the lentils are soft.  Remove the pan from the heat and lightly
	mash the dhal.
2.	In another pan, heat the butter and add the cumin seeds, red and green
	chillies.  Cook for 1 minute.
3.	Next add the ginger, garlic and sugar, mix and add a tablespoon of water.
	Cook for 1 minute.
4.	Stir in the mashed dhal, 100ml of water, cover and cook for 5 minutes.  Stir
	occasionally.
5.	Remove the dhal off of the heat, mix in the lemon juice and serve.