Heat a small pan with oil, when hot, splutter mustard.
Add the dals, fry until golden crisp. Sprinkle asafoetida.
In goes slit green chilli, ginger and curry leaves. Give a quick stir. Switch off the flame.
Add turmeric and mix well. Set aside.
Take couscous in a bowl with tight lid.
Boil water well.
Add required salt, lemon juice and the tempered items along with the oil, to couscous.
Mix well and close it tightly. Wait for 10 mins or until all the water completely absorbed. Fluff and mix well to serve.