This famous dhal is made with 5 different varieties of lentils hence the name (panch which means 5 and ratna means jewel).  In Rajasthan it is served with baati (wheat flour dough shaped into balls and roasted).  This is a simple but very tasty dhal recipe and will possibly become your favourite once you try it.  Incidentally this perfect for people on a FODMAP diet - no onion or garlic.

  1. Rinse 1/4 cup of each of the following dhals then soak overnight.  If you have a pressure cooker, you can soak for just 1 hour.
    • Bengal Gram / Channa Dhal
    • Black Gram / Urad
    • Green Gram / Moong Dhal
    • Pigeon Peas / Tuvar or Tur Dhal
    • Moth Beans / Moth beans (hard to find so we substituted with Pink Lentils/Masoor dhal)
  • Wash the lentils then add 4 cups of water. 1 bay leaf and boil for 1/2 hour.
  • While the dhal is cooking, heat a pan and add 2 tbsp ghee and 1 tsp cumin seeds, 4 cloves, 4 green cardamom, 2" piece of cassia/cinnamon bark and as many dried chillies as you like (we put in 6).  Fry for just a minute till the cumin starts to brown and the spices smell fragrant.
  • Now add in 2 chopped tomatoes2 tsps sea salt/veg salt, 1 tsp grated ginger, 1 green chilli (optional), 1 tsp asafoetida and 1/2 tsp turmeric.
  • Cover and simmer for 10 minutes till the tomatoes are jammy.
  • Now add the cooked dhal to this cooked spicy mixture.
  • Simmer for another 20 minutes to infuse the flavours - the longer you simmer the creamier it gets.
  • Serve with rice, roti or traditional Baatis (crusty bread would be a good equivalent).

NOTE:  This makes enough for 6 to 8 people so you can either halve the recipe or freeze portions.