Place both lentils in a pressure cooker, Instant Pot liner or saucepan. Add the salt and water. Pressure cook or cook for three whistles, or 10 minutes in the Instant Pot, or about 20-30 minutes on stovetop until the lentils are very soft and break down easily.

Whisk the cooked lentils until creamy and set aside.

Heat a teaspoon of oil in a pan or skillet over medium high heat. Add the onions with a pinch of salt. Saute the onions until they begin to brown.

Add the tomatoes, ginger garlic paste and cilantro to the pan and saute for a few minutes until the tomatoes are very pulpy and soft.

Add the powdered spices - ground coriander, ground cumin, cayenne or paprika and a teaspoon of garam masala - to the tomato onion sauce in the pot. Mix in for about 30 seconds.

Pour the cooked lentils into the pot and mix. The dal should be thick but still quite runny.

Cover the dal and bring it to a boil over medium low heat. Turn heat to low, cover the pan, and let the dal cook 10 more minutes. Add salt to taste.

Heat the oil for tadka in a skillet over medium high heat. Add the mustard seeds and asafetida. When the mustard crackles and sputters, add the cayenne or paprika and ½ teaspoon garam masala. Mix.

Add the tofu cubes to the skillet and mix. Let the tofu cubes saute in the oil until they form a light crust.

Pour the tadka along with all oil and tofu cubes into the dal. Mix and simmer the dal for five more minutes. Serve the dal hot.