firstly, in a bowl take ¼ cup toor dal, ¼ cup urad dal, ¼ cup moong dal, ¼ cup masoor dal and ¼ cup chana dal.

rinse well and soak for 30 minutes.

transfer the soaked dal into the pressure cooker.

add ½ tsp turmeric, ½ tsp salt, 2 bay leaf, 1 tsp ghee and 3 cups water.

pressure cook for 5 whistles or until the dal is cooked completely.

once the pressure releases, open the cooker and check if the dal is cooked well. keep aside.

in a large kadai heat 2 tbsp ghee. add 1 bay leaf, 4 cloves, 1 black cardamom, 1 tsp cumin and 1 dried red chilli.

saute on low flame until the spices turn aromatic.

now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.

further add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and ½ tsp salt.

saute until the spices turn aromatic.

add 2 tomato and saute until the tomatoes turn soft and mushy.

now add cooked dal and mix well adjusting consistency as required.

cover and simmer for 10 minutes or until the flavours are well absorbed.

further add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.

to prepare the tempering, heat 1 tsp ghee. add 1 tsp cumin, ¼ tsp chilli powder and 1 dried red chilli.

immediately pour the tempering over dal. make sure the tadka doesn't get burnt.

finally, enjoy panchmel dal or pancharatna dal with roti or jeera rice.