Ingredients:

whole Moongdaal        : 100 gms
Whole blackgramdaal    : 50  gms
whole masoordaal       : 50  gms
Bengalgram daal        : 50  gms
Rajma                  : 100 gms
Onions                 : 50  gms
Tomatoes               : 100 gms
Redchilli powder       : 1/2 tsp
Ginger-garlic paste    : 1/2 tsp
Butter                 : 25  gms
Refined oil            : 50  gms
Green chillies         : 4
Corriander powder      : 1 tsp
Turmeric powder        : a pinch
Salt                   : enough
Ginger                 : Half inch cube

Method:

Mix all 5 varieties of daals and soak them for 4 hours.
Add turmeric powder, ginger( cut into pieces), green chillies(pieces) to the soaked daals and cook them in a pressure cooker very well.
Get a big sauce pan pour oil in it and fry onion pieces(already cut into) until become into red color.
Add ginger garlic paste, redchilli powder, corriander powder, tomatoes in the sauce pan and the lid on.
Now add cooked daal mixture to the above mixture and add salt to it.
Put the lid on and cook for 10 mins.Daal pancharatan is ready.
Add butter on the top when you serve.