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Moong dhal makhani

Moong dhal makhani served in bowls

Moong dhal makhani

Name: Moong dhal makhani
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Indian
Ingredients: 100g whole moong (mung) beans; 250ml whole milk; 20g sunflower oil; 125g unsalted butter; 2 tbsp tomato purée; ½-1 tsp deggi mirch (Kashmiri chilli powder); ½ small bunch coriander chopped, to serve

Irfan Khan

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Serves 4

Easy

Prep: 5 mins

Cook: 1 hr and 30 mins

A star rating of 4.4 out of 5.12 ratingsRate

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This dhal from Lucknow 49 uses mung beans cooked in milk, and is gently spiced and comforting. Serve as a main or side dish – it's a great veggie partner to an Indian feast

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g whole moong

(mung) beans
250ml whole milk
20g sunflower oil
125g unsalted butter
2 tbsp tomato purée
½-1 tsp deggi mirch

(Kashmiri chilli powder)
½ small bunch coriander

chopped, to serve

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Nutrition: Per serving

kcal398
fat33g
saturates18g
carbs15g
sugars4g
fibre1g
protein9g
salt0.1g

Method

step 1

Wash the mung beans thoroughly under cold water, and repeat two-three times until the water runs clear when drained. Put the beans in a small saucepan with 200ml water and 200ml milk and bring to the boil. Let it boil vigorously for 5 mins before reducing to a low heat. Simmer for 30-45 mins half-covered with a lid. Check the mung beans after 30 mins. When they are cooked, they should be soft enough to smash with the back of a spoon.
step 2

In a separate frying pan, heat the sunflower oil and butter. Once warmed through and the butter has melted, add the tomato purée and chilli powder (depending on how hot you like it). Cook for 5 mins on a low heat before adding this paste to the bean pan.
step 3

Increase the heat of the saucepan to medium, add salt to taste, and reduce, uncovered, if you need to. The consistency should be slightly thinner than a custard. At this point, add the remaining 50ml milk, and stir well. Cover with a lid, and cook on a low heat for 30 mins, adding a splash of water during cooking if it gets too thick. Check for seasoning, before serving topped with the coriander.

RECIPE TIPS

WHERE TO SOURCE INGREDIENTS

Buy Kashmiri chilli powder and whole mung beans from larger supermarkets or Asian supermarkets.

Recipe from Good Food magazine, July 2019

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A star rating of 4.4 out of 5.12 ratings

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