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Mung Bean Dal with Apples, Coconut, and Mint

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Makes 4 to 6 servings 1x

Time About 1 hour, largely unattended

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Ingredients

  • 1 1/2 cups dried mung beans, rinsed and picked over
  • 1/2 cup shredded coconut
  • 2 medium green apples, cored, peeled, and chopped
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced garlic
  • Pinch ground turmeric (optional)
  • 2 cups coconut milk (use a 14-ounce can plus a little water)
  • 1/4 cup brown sugar (or to taste)
  • Salt and pepper
  • 1/2 cup chopped fresh mint
  • 1/2 cup thinly sliced scallions
  • Juice of 1 lime

Instructions

  1. Put the beans, coconut, apples, ginger, garlic, turmeric if you’re using it, the coconut milk, and brown sugar in a large saucepan. Add enough water to cover. Bring to a boil over high heat, then turn the heat down to medium-low so the liquid bubbles steadily but not violently. Cook, stirring occasionally, until the beans are quite soft, 45 to 60 minutes, adding water or coconut milk as needed to keep everything moist. Add salt when the beans begin to soften.
  2. When the beans are tender and the liquid has thickened, sprinkle with pepper and stir in the mint, scallions, and lime juice. Cook for a minute or 2 more. Taste, adjust the seasoning, and serve.

— Recipe from How to Cook Everything Vegetarian