Wash and soak all daals for about an hour. Soak the two groups of daals separately.
Discard water used for soaking. Cook daals all together in fresh water for about 30-40 minutes. To reduce cooking time you can use a pressure cooker.
Heat the oil in a large heavy based pan. When hot, add all the vaghar ingredients in the order listed, ending with the asafoetida powder.
Quickly add the garlic and the onions. Fry on lower heat for a further 5 minutes.
Add the chilli/ginger paste and fry for one more minute.
Add the tomatoe pulp. Stir and cook until the oil starts to surface.
If using masala, add next. In this case reduce the amount of chili/ginger paste used.
Add the jaggery and kokum.
Now add the cooked daals with the water.
Adjust water, salt and other spices according to taste
Garnish with coriander before serving.