Moong dhal makhani

• whole moong↗100g g

  (mung) beans

• whole milk↗250ml ml
• sunflower oil↗20g g
• unsalted butter↗125g g
• tomato purée↗2 tbsp tbsp
• deggi mirch↗½-1 tsp tsp

  (Kashmiri chilli powder)

• coriander½ small bunch

  chopped, to serve

Step-by-step instructions

1. 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 200 ml water and 200 ml milk and bring to the boil. Let it boil vigorously for 5 min before reducing to a low heat. Simmer for 30‑45 min half‑covered with a lid. Check the mung beans after 30 min. When they are cooked, they should be soft enough to smash with the back of a spoon.

2. 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 min on a low heat before adding this paste to the bean pan.

3. 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 50 ml milk, and stir well. Cover with a lid, and cook on a low heat for 30 min, adding a splash of water during cooking if it gets too thick. Check for seasoning, before serving topped with the coriander.