Wash all daal together. Add water, salt and turmeric and keep it for boiling. Once all daal are soft, take a pan. Add oil and once oil is hot, add Asafoetida and onion. Saute.

Add chopped tomato and continue to saute. Add masalas and continue to saute on low flame. Add this into daal. Adjust consistency of water and salt to taste.

Prepare seasoning, for that, add oil in a pan. Once oil is hot, add red chilli powder. Mix it well and quickly. Pour it into the daal. Our Panchmel daal is ready.

For baati, take 2 cup coarse whole wheat flour, add 2 cup normal wheat flour. Add ghee and salt. With some water, bind the dough. Divide into equal portions. Give a round shape but don't give smooth surface. Place this baati in cast iron appam pan. Roast it well. Once it is ready, soak in the ghee.

Some of the baati, keep it separate. Crush it roughly. Add powderd sugar. Add chopped nuts and ghee. Mix it well. Serve hot with Daal and Baati.

Tip - I didn't use pressure cooker to cook daals. Let it cook just like that but if you running short of time, cook in pressure cooker.