Moong dhal makhani

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 

  • Prep:5 mins
    Cook:1 hrs 30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 398
  • fat 33g
  • saturates 18g
  • carbs 15g
  • sugars 4g
  • fibre 1g
  • protein 9g
  • salt 0.1g


  • 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


Where to source ingredients

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


  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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