Wash the masoor dal, take a pressure cooker, add masoor dal, 4-5 cups of water, turmeric powder and salt into it. Cover it with its lid and cook it for 2 whistle on medium flame and keep it aside to cool it.
Heat oil in a pan, add asafoetida and cumin seeds into it, saute it and then add chopped onions into it, saute it for 1 minute and then add chopped ginger-garlic into it.
Cook it for 2 minutes and then add chopped green chilli, 1 tbsp kashmiri red chilli powder and salt into it. Cook all very well on medium flame and then chopped tomatoes into it.
When the tomatoes become mussy, then add cooked dal and chopped coriander leaves into it.Mix it well and give it a boil and then switch off the flame.
Take a tadka pan, heat it, add butter along with 1 tbsp oil, then add dry red chilli, 1/2tbsp chopped ginger and garlic into it, fry it and then switch off the flame.Add 1/2tbsp kashmiri red chilli powder into the hot tadka, mix it and then pour the tadka on the dal, cover the pan with its lid for 2 minutes and then serve it.
