Mung Bean Milk Tea Food

MOONG DHAL MAKHANI

Moong dhal makhani image

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

Provided by Irfan Khan

Categories Dinner, Main course, Side dish

Time 1h35m

Number Of Ingredients 7

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 398 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium

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