Manchmel Dal

A rich, multi-lentil dal cooked slowly and topped with aromatic fried seasonings and spiced oil.

Ingredients

1. 175 g yellow split peas
2. 90 g white gram beans
3. 45 g yellow mung beans
4. 45 g red lentils
5. 1/2 tsp turmeric
6. 2 tsp salt
7. 6 tbsp vegetable oil
8. 2 medium onions, thinly sliced
9. 2 tsp garlic, minced
10. 2 tsp ginger, grated
11. 3 tomatoes, cut into wedges
12. 2 tbsp vegetable oil
13. 1 1/2 tsp cumin seeds
14. 1/2 tsp cayenne pepper
15. 1 tsp paprika
16. 4 tsp fresh coriander, chopped
17. 2 green chillies, minced

Instructions

1. Cook the Lentils

   • Pick, clean, and wash all the beans thoroughly.
   • Add them to a deep pot with turmeric and 1.5 litres of water.
   • Bring to a boil, stirring often to prevent sticking or lumping.
   • Cook partially covered for about 30 minutes.
   • Add salt to taste and keep simmering on low heat.

2. Prepare the Fried Seasoning

   • Heat 4–6 tbsp oil in a frying pan over medium-high heat.
   • Add onions and cook until light brown (15–18 minutes).
   • Add garlic, ginger, and green chillies; cook 2 minutes.
   • Increase heat to high, add tomatoes, and fry until lightly browned.
   • Pour this mixture over the simmering dal and mix gently.

3. Make the Spiced Oil (Tadka)

   • Wipe the pan clean and heat 2 tbsp oil on medium-high.
   • Add cumin seeds, cayenne pepper, and paprika.
   • Immediately pour the hot spiced oil over the dal, scraping the pan.
   • Stir lightly to create streaks of spiced oil.
   • Garnish with coriander and extra paprika before serving.