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Resources
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Indian Vegetarian Cookery
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MANCHMEL DAAL RECIPE
Ingredients:
175gms Yellow Split Peas (channa dal) (6 ounces)
90gms White Gram Beans (urad dal) (3 ounces)
45gms Yellow Mung Beans (moong dal) (1 1/2 ounces)
45gms Red Lentils (masar dal) (1 1/2 ounces)
1/2 tsp Turmeric
2 tsp Salt (or to taste)
6 tbsp Vegetable Oil
2 Medium Onions, Peeled, Sliced in Thin Rings
2 tsp Garlic, Minced
2 tsp Ginger, Grated or Crushed
3 Medium Tomatoes, Sliced in 2cm thick wedges
2 tbsp Vegetable Oil
1 1/2 tsp Cumin Seed
1/2 tsp Cayenne Pepper
1 tsp Paprika
4 tsp Fresh Coriander, Chopped
2 Green Chilies, Minced
Preparation:
- Pick clean and wash all the beans thoroughly in several changes
of water. Put them in a deep pot with 1/2 teaspoon turmeric and 1
1/2 litres (1 1/2 quarts) of water. Bring the water to the boil and
stir often to prevent the beans from sticking to the bottom of the
pan or lumping together. Cook over medium heat, partially covered,
for about 30 minutes.
- Stir in the salt to taste. Keep the lentils on a low simmer
while you make the fried seasonings.
- Heat 4-6 tablespoons of the oil in a large frying pan over medium
high heat. Add the onions and cook, stirring constantly, until they
turn light brown (15-18 minutes). Add the garlic, ginger and chilies
and continue cooking for 2 more minutes. Increase the heat to high,
add the tomatoes, and fry, turning them carefully and shaking the
pan, until they look slightly browned and cooked (about 5 minutes).
- Pour the entire contents of the pan over the dal and gently stir
to mix. Continue simmering while you make the spiced butter.
- Wipe the frying pan clean and place it on medium-high heat. Add
the remaining 2 tablespoons of the oil. When it is hot, add the
cumin, cayenne and paprika. Immediately pour the entire contents of
the pan over the dal, scraping the mixture out with a rubber
spatula. Stir a few times, just to streak the dal with the spiced
butter.
- Serve garnished with coriander and more paprika.
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