Boil the lentils till tender and set aside.
In a deep pan, heat oil and add in the panch phoron spice mix. Once it starts to sizzle, add in the onions, garlic and ginger.
Fry of a few minutes till onions soften, before adding in the spices. Give it a quick stir and add in the tomatoes. Once the tomatoes start to pulp, add in the lentils and about 2-3 cups of water, depending on the consistency you prefer.
Season with salt, and let the Dal simmer for a few minutes to allow all the flavours to blend.
Garnish with fresh coriander leaves and serve warm.