In a pan on medium heat, dry roast 1 teaspoon mustard seeds, 2 teaspoons fennel seeds and 2 teaspoons fenugreek seeds for 2-3 minutes. Coarsely grind the mixture.
In a bowl, mix 1 cup turmeric root, 3 inches fresh ginger and 3 whole finger green chillies, with the mixture and add 1 teaspoon sea salt.
In another pan, heat the 2 tablespoons vegetable and add the remaining mustard seeds and ⅓ teaspoon asafoetida powder. Heat it for 2-3 minutes.
Add to the turmeric mixture, then add ⅓ cup lemon juice and mix.
Pour into a glass jar and keep in warm part of the kitchen. Shake the jar to mix the ingredients once a day over the next 3 days. Store in an airtight container and keep in the refrigerator.