Mungh Dhal Makhani

100g mungh dhal

200ml water

230ml milk

30ml cream

125g butter

2 tbs oil

2 tbs tomato purée

2 tsp Kashmiri masala

1 tsp red chilli flakes

salt to taste

coriander

Method

Wash the mungh dhal until the water runs dry. Add it to a pot with the water and 200ml of the milk. Bring to a boil, reduce the heat to low, and cook with the pot closed until you can smash the dhal with a spoon.

In a separate pan, heat the butter, oil, tomato purée and spices. Once bubbling, add it to the dhal with the salt. Cook until it is a custard-like consistency gravy.

Then add the remainder of the milk and cream, and simmer for 5 minutes. If the gravy is too thick,  add more water. Adjust the seasonings, and garnish with cream and coriander.

Serve with butter naan, rice or roti.

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