PANCHMEL or PANCHRATNA RAJASTHANI DHAL (FODMAP friendly)
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.
- 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 tomatoes, 2 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.