First of all, prepare for boiling dal. Combine all five dals together. Wash and soak for about 20-30 minutes. This will reduce the cooking time.
Pressure cook the dals with 3 cups of water. 2 Whistle is enough to cook lentils and let the pressure releases on its own. If you like mushy dal then go for 3-5 whistles.
Meanwhile, prepare for tempering. Heat a kadhai and add ghee.
To this add cumin seeds, asafoetida, and dry red chilies and let them splutter.
Now add chopped onion and grated ginger. Fry till they change color to brown.
Add chopped tomato and cook until tomatoes become mushy.
Finally add turmeric powder, red chili powder and mix well.
Now add boiled dal, stir well. Adjust salt as per taste.
Garnish with chopped coriander and serve hot with roti or rice or baati. Rajasthani panchmel dal is ready to enjoy.