mung bean dal with apples, coconut and mint
I am feeding (haha, feeding!) Shannon's and my addiction to dal... this is sweet and creamy and yum. I didn't have any mint or lime juice on hand, and I might go buy some of both to add to the leftovers, but it's pretty delicious even without it.
From Bittman's How To Cook Everything Vegetarian.
1 1/2 c dried mung beans, washed, picked over and soaked if you like
1/2 c shredded coconut (I only had sweetened, so I left out the brown sugar)
2 medium green apples, cored, peeled and chopped
2 T peeled and minced fresh ginger
2 T minced garlic
pinch ground turmeric (optional)
2 c coconut milk, homemade or canned (use 1 can, slightly less than 2 c, with a little water)
1/4 c brown sugar, or to taste
salte and freshly ground black pepper
1/2 c chopped fresh mint leaves
1/2 c sliced scallions (I had to substitute a shallot, but scallions would def. be better)
juice of 1 lime
Combine the beans, coconut, apples, ginger, garlic, turmeric if you're using, coconut milk and brown sugar in a large pot. Add enough water to cover. Bring to a boil over high heat, then turn the heat down to medium-low so the mixture bubbles steadily but not violently. Cook, stirring occasionally and adding some salt as the beans become tender, until the beans are quite soft, 45 to 60 minutes, adding water or coconut milk as needed to keep everything moist. (I only added a little water about five minutes before I stopped cooking.)
When the beans are tender and the liquid is thickened, sprinkle with pepper and stir in the mint, scallions and lime juice. Cook for a minute or two more, then taste, adjust the seasoning, and serve.
From Bittman's How To Cook Everything Vegetarian.
1 1/2 c dried mung beans, washed, picked over and soaked if you like
1/2 c shredded coconut (I only had sweetened, so I left out the brown sugar)
2 medium green apples, cored, peeled and chopped
2 T peeled and minced fresh ginger
2 T minced garlic
pinch ground turmeric (optional)
2 c coconut milk, homemade or canned (use 1 can, slightly less than 2 c, with a little water)
1/4 c brown sugar, or to taste
salte and freshly ground black pepper
1/2 c chopped fresh mint leaves
1/2 c sliced scallions (I had to substitute a shallot, but scallions would def. be better)
juice of 1 lime
Combine the beans, coconut, apples, ginger, garlic, turmeric if you're using, coconut milk and brown sugar in a large pot. Add enough water to cover. Bring to a boil over high heat, then turn the heat down to medium-low so the mixture bubbles steadily but not violently. Cook, stirring occasionally and adding some salt as the beans become tender, until the beans are quite soft, 45 to 60 minutes, adding water or coconut milk as needed to keep everything moist. (I only added a little water about five minutes before I stopped cooking.)
When the beans are tender and the liquid is thickened, sprinkle with pepper and stir in the mint, scallions and lime juice. Cook for a minute or two more, then taste, adjust the seasoning, and serve.
Comments
it was very delicious tonight.