Mung Dhal Risotto
Domini Kemp Mung Dhal Risotto with cauliflower and capers. Photograph: Aidan Crawley
- Serves: 4
- Cooking Time: 40 mins
- Course: Main Course
- Cuisine: Fusion
- (serves 4)
- 250g mung dhal, soaked in water for a few hours
- 2 onions, finely chopped
- 30g butter
- 1 glass white wine
- 50g parmesan, grated
- salt & pepper
Soaking the mung dhal helps it to cook more quickly and makes it easer to digest, but is not absolutely essential. Just rinse them first, then soak in lots of water for a few hours. You can do this in the morning before you go to work. Leave them in a bowl in the fridge or soaking at room temperature for 2-3 hours.
In a heavy saucepan with a lid, sweat the onions and butter before adding the rinsed dhal. Stir well until all the beans are coated in the butter, season really well, then add the glass of wine. Then just cover with cold water, cover with the lid and cook over a medium heat for 25-30 minutes until the dal are nearly cooked. It’s then that you start cooking it like a normal risotto.
Remove the lid and, if there is very little water left, add a little more. Let the dahl absorb it, then add a little more and so on stirring it occasionally until it’s reached the consistency you like.
Stir in the Parmesan and enjoy.