Dry roast the besan in small non-stick pan on a medium flame for 2 to 3 minutes. Keep aside.
Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
Add the capsicum and salt and sauté on a medium flame for 2 minutes.
Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder, sugar and lemon juice and sauté on a medium flame for 1 minute, while stirring occasionally.
Add the roasted besan and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot.
