400g mung dhal (skinned yellow split mung beans), rinsed and drained
4 garlic cloves, thinly sliced
4 thin slices fresh ginger
2tsp ground turmeric
1/2tsp salt
4 small green chillies, or to taste
Method
Heat the ghee or oil in a large pan over a moderate heat, add the shallots, cumin seeds, mustard seeds and chilli flakes and cook until the shallots are golden. Stir in the curry leaves and warm for 1 minute. Carefully transfer around half the oil with the seeds, shallots, chilli flakes and curry leaves to a bowl and set aside.
Add the mung dhal to the pan and cover with 1 litre water. Bring to the boil and skim off any scum that rises to the surface. Add the garlic, ginger, turmeric and salt to the boiling dhal. Turn down the heat, loosely cover the pan with the lid and simmer very gently for 45 minutes-1 hour, stirring occasionally, until the dhal breaks down completely and becomes creamy, adding some boiling water if it dries out too much. Add the whole green chillies and simmer for an additional 5 minutes.
Season to taste with salt and pour the reserved oil over, along with the shallots, curry leaves and spices, to serve.
Recipes and photographs taken from One Pan Beans by Claire Thomson, photography by Sam Folan (Quadrille, £20).
