Wash and soak mixture of all the lentils in boiling water for (at least) 15 minutes.
Wash again and add fresh cold water, chili powder, turmeric powder, and ginger/garlic paste. Cover and cook until very soft. If using pressure cooker, use the direction for its use. If using a regular saucepan, cook until very soft. It takes 30 to 35 minutes or until it gets really soft. Since it is a mixture of different types of lentils, thet require different cooking time; therefore, it is important to check the doneness of all the lentils.
Remove from heat and use a potato masher to mash it well, dont blend because it should have a coarse texture, but very slightly coarse, for an authentic finish. Add one cup water, or enough water for a desired consistency (this dish requires a thicker consistency).
Return to medium heat and add salt, and unsalted butter and bring it back to a boil and to let the butter melt.
Season to taste. Simmer for about 10 minutes.
Meanwhile in a small saucepan, heat oil and add cumin seeds and brown them. Add asafetida, crushed coriander seeds, and red chilies and cook until red chilies are dark in color.
Add crushed tomatoes and cook on low heat until tomatoes are cooked down and oil starts to separate on the sides.
Transfer prepared daal to a nice serving bowl. Pour the prepared spicy oil over the daal and stir gently.
Serve with white rice, naan, or Indian breads (roties).
