Take 2 tablespoons each of yellow moong dal, chana dal, orange masoor dal, toor dal & split urad dal and wash them thoroughly.
Add the lentils in a pressure cooker along with 2 cups of water, 1/2 teaspoon salt and 1/2 teaspoon turmeric powder (haldi). Pressure cook the mixture for 7-8 minutes or till you get 2 whistles. Turn off the heat and let the steam come out before opening the cooker.
Take oil in a pan and add some cumin seeds and asafoetida to it.
When the cumin seeds start to splutter, add some minced ginger, garlic and finely chopped green chillies to the pan.
Add finely chopped onion and fry them till they start to turn golden brown.
Then add the remaining salt, turmeric powder and red chilli powder to the pan.
Add finely chopped or pureed tomatoes. Sauté till the tomatoes and cooked and the gravy starts leaving oil on the sides.
Then add the steamed dal to the pan.
Add 1/2 to 1 cup of water to adjust the consistency. Mix well and bring it to a boil.
Sprinkle some finely chopped coriander leaves on top.
Panchmel Dal is ready. Serve it hot with roti, paratha, bati or rice.