Mung Bean Dal With Apples and Coconut Tarka

1. 1

   In a large pot, combine beans, apples and coconut milk.

2. 2

   Add enough water to cover.

3. 3

   Bring to a boil over high heat, then turn heat down to medium-low so mixture bubbles steadily but not violently.

4. 4

   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.

5. 5

   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).

6. 6

   Add coconut, ginger and garlic and cook.

7. 7

   Stir frequently and adjust heat to prevent burning, until mixture (called a tarka) crisps and turns golden, 5 to 10 minutes.

8. 8

   Add turmeric if using it, then stir in scallions, mint and lime juice.

9. 9

   Cook for a minute or two more, then stir butter mixture into pot of beans.

10. 10

    Taste, adjust seasoning and serve.

* Per serving · 4 servings · Values may vary.