Panchmel Daal

Ingredients :

1/4 cup toor dal
1/4 cup chana dal (Split Bengal gram)
1/4 cup moong dal (whole, green mung beans)
1/4 cup urad dal (skinned black gram)
1/4 cup masoor dal (whole ones but I used the skinned, split ones)
1 small onion chopped ( optional)
1 medium tomato chopped
1/2 tsp turmeric powder
1 tsp cumin seeds
Asafoetida (a pinch)
1 tsp ginger - green chili paste (I used grated ginger and green chillies)
2 tomatoes
1/2 tsp turmeric pwd
1/2 tsp cumin powder
1/2 tsp coriander powder
Chili powder (to taste)
Salt to taste
1/2 tsp garam masala

For Tadka :

For the tadka:
1 tbsp ghee 
a pinch of hing/asafoetida
1/2 tsp jeera/cumin seeds
3-4 cloves
1 dried red chilli, lightly crushed
1/2 tsp grated ginger
1-2 chopped green chillies

Procedure :

Soak dals in hot water for about an hour. Wash and drain.
In a pressure cooker, heat oil. Fry onions until golden. Stir in the tomatoes and saute for 2-3 minutes or until slightly mushy.

Add the powders and the soaked dals. Mix well and stir in 3 cups of water. Cover and cook until soft.

Heat oil in a pan and add hing and then the cumin seeds. Once they get darker, add cloves, red chilies, ginger and green chillies. Saute for a few seconds.
Pour this tadka to the cooked dal.

Add garam masala powder at the end and mix well.