Combine the water, ginger, turmeric, salt, and lentils in a saucepan and cook over medium heat for 20 - 25 minutes.
While the lentils are cooking, measure the spices for the spice mix and chop the veggies.
Heat a medium skillet over medium-high heat for 3 - 5 minutes, then add oil. When the oil is hot, add the cumin and mustard seeds and heat until they start to change color. (Under a minute) Then add the bay leaves and clove and cook until you can smell them.
If you are using asafetida add it next, if not, go straight to the chiles, onion, and garlic. Cook until the veggies are translucent.
Add the spice/oil mix and veggies to the simmering lentils.
Add the dry mango powder amchu or lime juice, garam masala, cayenne pepper and the butter.
If you are using any add-ins, put them in now. Kale will need about 10 minutes to cook, spinach needs just a minute or two.