Mung Bean Dal With Apples and Coconut Tarka
- Total Time
- an hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups dried mung beans, washed and picked over
- 2medium green apples, cored, peeled and chopped
- 114-ounce can coconut milk
- Salt
- freshly ground black pepper
- 4tablespoons butter or vegetable oil
- ½cup shredded coconut
- 2tablespoons minced fresh ginger
- 2tablespoons minced garlic
- Pinch ground turmeric (optional)
- ½cup sliced scallions
- ½cup chopped fresh mint leaves
- Juice of 1 lime
Nutritional analysis per serving (6 servings)
488 calories; 29 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 12 grams dietary fiber; 10 grams sugars; 15 grams protein; 518 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, combine beans, apples and coconut milk. Add enough water to cover. Bring to a boil over high heat, then turn heat down to medium-low so mixture bubbles steadily but not violently. Cook, stirring occasionally and adding salt as beans become tender, until beans are quite soft, 45 to 60 minutes; add water as needed to keep everything moist.
- Step 2
When liquid has thickened, put butter or vegetable oil in a skillet over medium heat until it melts and is foamy (or shimmering if using oil). Add coconut, ginger and garlic and cook. Stir frequently and adjust heat to prevent burning, until mixture (called a tarka) crisps and turns golden, 5 to 10 minutes.
- Step 3
Add turmeric if using it, then stir in scallions, mint and lime juice. Cook for a minute or two more, then stir butter mixture into pot of beans. Taste, adjust seasoning and serve.
Private Notes
Comments
I've been making this since 2010. Absolutely delicious. I use 1 C. of shredded or desiccated coconut rather than 1/2. The lime juice really makes this dish pop so don't be stingy. Whatever we don't eat I refrigerate and then spread on crackers. Incredible. Better than chicken salad.
I replaced the extra 1/2 c of dal with dried chickpeas to add a bit of textural complexity. Did everything else as written and have been enjoying the dish for lunch all this week. Excellent winter fare that leaves you full and nourished, but not in need of a nap.
If you are into dal, there are wonderful recipes with Julie Sahni in an article that Mark Bittman did "New York Dals". David Tanis has done great dal recipes and most recently for me is Tejal Rao's Sri Lankan dal. Dal is a restorative meal for us.
One you have the tarka toasty and crisp, my personal twist: Deglaze it with 2 tablespoons of fish sauce or soy sauce. It’ll return to crispiness quickly and add an amazing, salty umami pop to the crunchy component.
I made this and it was excellent. I scaled it up 4x serving a lot of people. I added one hot red pepper because we had it and some tomato for color. The pepper was good it cut through the richness a bit and added color. It seemed too much to scale up the coconut milk, used 2 cans and the rest veg broth. Used lot's of lime because of a comment here and it's true, the lime makes the flavor pop. Will make this part of my regular rotation. Love it!
Followed the recipe as is. Was delighted by how easy this was to prepare on a weeknight and how delicious it turned out! The lime and mint in the tadka was soo good. Looking forward to making this dal again.