Wash tha kulfa leaves and then discard the hard stems if any and then chop them roughly ( just pluck the leaves and use with out chopping.)

Soak chana daal in enough water for 1/2 hour .

Peel and chop potatoes in medium size pieces.

Add yougurt and gram flour in a bowl and whisk it well and keep aside.

In a big pan add the soaked chana daal,chopped kulfa,potatoes,green chilies,ginger and the gram flour mixture.

Mix it well and then add water, salt ,turmeric and stir.

Cook on high flame till it start boiling.

Then lower the heat and simmer for about 20 -25 minutes.

Add lemon juice and fresh coriander and remove from the flame.

Heat oil in a small pan and add cumin seeds and asafoetida,when cumin start crackling remove from the flame and add red chili powder and pour over the curry.

Serve hot with rice,jeera rice or any Indian bread of your choice.