Wash and soak chana dal (Split Bengal Gram) in water for 1 hour.
Cut the Padwal (Snake Goard) in half. Remove all the seeds and slice finely.
In a pot heat oil. Add mustard seeds. When mustard seeds to sputter, add soaked chana dal, turmeric powder, asafoetida, red chili powder, curry leaves and 1/2 cup water. Saute it for 5 minutes.
Add chopped padwal (snake goard), sugar and salt. Let it cooked covered for 15 minutes or until it is fork tender.