Wash the dhal and put it into a pressure cooker. Slit the green chillies into two and chop the ginger. Add to the dhal. Add 6 cups of water, turmeric powder and a teaspoon of ghee and pressure cook for two whistls. Cool it and blend the cooked dhal in a blender. Strain through a sieve.
Heat the ghee in a kadai and fry the bread pieces till it turns light brown. Remove and keep it. In the same kadai, add the cumin seeds and fry for a while. Add asafetida powder and mix well. Add the dhal water and stir well. Add Salt and bring to boil. Allow to boil for two minutes. Switch off the stove and add lemon juice and sprinkle pepper powder and garnish with croutons.