First, prepare the lentils. Sort, wash, and drain all five dals.
Place them in a large bowl, cover with hot water, and let them soak for 3–5 hours.
After soaking, drain the water completely.
In a heavy-bottomed 3-quart/liter saucepan, combine the drained dals, 7 cups (1680 ml) of fresh water, turmeric, ground coriander, minced ginger, and 1 tablespoon (15 ml / 0.5 fl oz) of ghee or oil.
Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 1½ hours.
Stir occasionally to prevent sticking. The dals should be very soft and broken down.
Remove the pot from the heat.
Stir in the salt and whisk vigorously with a wire whisk until the dal is creamy and smooth.
Stir in the chopped spinach or chard, cover the pot, and let it wilt in the residual heat for 5-10 minutes.
Prepare the tempering (tadka).
In a small pan, heat the remaining 2 tablespoons (30 ml / 1 fl oz) of ghee or oil over medium-high heat.
Add the cumin seeds and green chilies, frying until the seeds turn a rich brown.
Quickly add the cassia/bay leaf, asafetida, and cayenne pepper. Sizzle for just 1-2 seconds, then carefully add about 3 tablespoons (45 ml / 1.5 fl oz) of water to stop the cooking and release the aromas.
Immediately pour this sizzling tempering mixture into the cooked dal.
Sprinkle the garam masala over the top, cover the pot, and let the flavors infuse for 2 minutes.
Stir in the fresh cilantro or parsley and serve hot. This dal is wonderful on its own in a bowl or ladled over fluffy basmati rice.
