Wash and soak green moong in enough water for 1/2 hour.
Boil water in a big pan and add moong, curry leaves,chopped green chilies,turmeric,salt and asafoetida. Boil on medium heat.
Cook till done, then strain the moong and keep aside the water(A)
Add some plain water in moong water-A , to make it 5 cups.
Take the boiled moong in a heavy bottom pan, add 2 tsp ghee and simmer it for 2-3 minutes.
In a big and wide pan add ghee and then add cumin and fenugreek and cook on a low flame.
When cumin starts crackling add green chilies, dry red chilies and curry leaves and then add asafoetida.
When cumin starts crackling add green chilies, dry red chilies and curry leaves and then add asafoetida.
When cumin becomes golden, add cluster beans, chickpeas and cow peas and saute for a minute.
Now add the strained moong water, chopped yam, black kokum, brown kokum and ginger.
Let it cook on medium heat for around 20 minutes .