First of all, wash and soak all the dals in enough water for 1 hour.
Transfer them in a pressure cooker and add salt, turmeric powder and 2.5 cup of water and let it cook for 3-4 whistle. After that, switch off the heat and let the pressure release naturally.
Heat ghee in a pan over medium heat and add asafoetida and cumin seeds and allow it to crackle.
Add the bay leaf, cinnamon stick , chopped onion and sauté till light golden. Add green chillies, ginger and garlic and saute until the raw smell fades.
Add the tomatoes, turmeric powder, red chilli powder, coriander powder and saute until the mixture oozes ghee.
Transfer the boiled Dal into it and mix well. Adjust amount of water if required depending upon your desired consistency, and let it boil for few minutes. Add garam masala and mix well.
Switch off the heat and transfer the Panchmel Dal to a serving bowl.
Now for tempering, heat ghee in a small pan over medium heat. Add the cumin seeds and red chillies and allow them to crackle. Add red chilli powder and switch off the heat. Pour this tadka over the Panchmel Dal and garnish with chopped coriander leaves.
Serve the Panchmel Dal Hot with rice or bread of your choice.