Rajasthani panchmela dal is so tasty and nutritious as it combines the proteins of 5 types of dal in one preparation.It's cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving.But we can omit the ghee and use normal vegetable oil for cooking it in our homes.It will not hamper the taste in any way.

Panchmela dal

1/3 cup split Bengal gram (chana dal)
 1/3 cup toovar (arhar) dal
 1/3 cup green moong dal (split green gram)
 1 tablespoon urad dal (split black lentils)
 1 tablespoon whole moong (whole green gram) 
 3 teaspoons chilli powder
 1/4 teaspoon turmeric powder (haldi)
 1 teaspoon coriander (dhania) powder
 1/2 teaspoon garam masala
 3 cloves
 2 bay leaves
 1 teaspoon cumin seeds (jeera)
 2 green chillies, slit
 a pinch asafoetida (hing)
 2 teaspoons amchur (dry mango powder)
 2 teaspoons tamarind (imli) pulp
 3 tablespoons ghee(can be replaced with oil as it is used only for tadka) 
 salt to taste 

1. Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked. 
 
2. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside. 
 
3. Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saute for 1 to 2 minutes. 
 
4. Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.Garnish with lemon slices and cilantro/coriander and optionally serve with a drizzle of ghee for authentic rajasthani touch.