Moong dhal makhani served in bowls

Moong dhal makhani

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(1 ratings)

Prep: 5 mins Cook: 1 hr, 30 mins

Easy

Serves 4

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 

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal398
  • fat33g
  • saturates18g
  • carbs15g
  • sugars4g
  • fibre1g
  • protein9g
  • salt0.1g
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Ingredients

  • 100g whole moong (mung) beans
  • 250ml whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 20g sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 125g unsalted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp tomato purée
  • ½-1 tsp deggi mirch (Kashmiri chilli powder)
  • ½ small bunch coriander, chopped, to serve

Method

  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.

  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.

  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.

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Comments, questions and tips

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Dicksonalison
16th Aug, 2019
5.05
Rich taste. I didn’t have any Kashmiri curry powder so I used 3/4tsp paprika plus 1/4 tsp cayenne pepper. I will definitely keep this recipe and use again .
Dicksonalison
16th Aug, 2019
5.05
Rich taste. I didn’t have Kashmiri curry powder so I used 3/4tsp paprika plus 1/4 tsp cayenne pepper. Will definitely keep this recipe to try again.
lovetobakestaffs
28th Nov, 2019
Can I substitute the mung beans with anything else?
lulu_grimes
2nd Dec, 2019
You could use other types of lentil but the texture won't be the same. I use this recipe as a base for other lentils and have even made it with black beans like a chilli. Choose whole lentils rather than split lentils if you can, if you can only get split lentils then just bear in mind that the texture will be mushier. It will still taste good! I hope this helps.
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