Panchratna Dal

INGREIDIENTS
1/4 cup whole urad dal (black lentils)
1/4 cup chana dal ( Bengal gram split)
1/4 cup moong (whole green grams)
1/4 cup masoor dal (Egyptian lentils)
1/4 cup toover dal ( Arhar/ pigeon peas )
2 small onions chopped finely
1 Tbsp ginger garlic paste (Garlic: Optional )
2-3 green chillies
2 large tomatoes
Salt as per taste
1/2 tsp turmeric powder
1 tsp coriander powder
1 1/2 Tbsp ghee/oil
1 tsp cumin seeds
A pinch of asafoetida powder (Hing)
Coriander leaves to garnish

METHOD
Mix, pick, rinse several times and soak the lentils in water for 1-2 hours.
In a pressure cooker ( or slow cooker ) add the mix of lentils and pour some water, till the water level reaches above the level of lentils. Add salt and turmeric and pressure cook ( or cook it, if using slow cooker) till 3-4 whistles of cooker.
If cooking in a pan, let the water reach the boiling point and then simmer on low heat for 30 -40 minutes.Be sure to cover the pan and to stir the dal occasionally. Add some more water if needed.
Meanwhile in a frying pan or kadahi, pour 1 1/2-2 tbsp of ghee or oil and let it heat up. Carefully add a pinch of hing and some cumin seeds.
When cumin is brown, add ginger garlic or just ginger paste, saute well, then add onions and saute again till slight brown in colour.
Add tomatoes, green chillies, coriander powder and cook well till oil separates out or till tomatoes are cooked well.
Now just whisk the dal slightly and pour it in the pan or kadahi ( you can pour the onion- tomato mixture in the cooker if your frying pan cannot accommodate the dal).
Mix well, add some water if needed and cook on low flame for atleast 15 minutes or pressure cook it till 3 whistles of cooker.Simmer for 5 more minutes.
Adjust the consistency of dal. This dal is supposed to be of creamy consistency.The longer you cook it on low flame , the more creamy texture is obtained.
Garnish with coriander leaves.
Serve it with rice/ roti.